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A kind of adjusting raw material for improving the cooking rate of roasted bun and strengthening its nutrition, its application, and the method for improving the roasting bun's curing rate

A technology of raw materials and baked buns, applied in application, baking, dough processing, etc., can solve problems affecting the quality and taste of baked buns, hard texture, single nutrition, etc.

Active Publication Date: 2022-07-05
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of traditional baked buns is relatively simple, the texture is hard, and the baking time is longer and slower, which affects the quality and taste of baked buns.

Method used

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  • A kind of adjusting raw material for improving the cooking rate of roasted bun and strengthening its nutrition, its application, and the method for improving the roasting bun's curing rate
  • A kind of adjusting raw material for improving the cooking rate of roasted bun and strengthening its nutrition, its application, and the method for improving the roasting bun's curing rate
  • A kind of adjusting raw material for improving the cooking rate of roasted bun and strengthening its nutrition, its application, and the method for improving the roasting bun's curing rate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Grind the whole potato powder in a high-speed mill to form an adjustment material with a particle size of 100 μm, uniform dispersion and unchanged physical properties;

[0039] 2. Fully mixing the adjusted raw material prepared in step 1 with pure wheat flour in a mass ratio of 15:100 to obtain the raw material for roasted buns;

[0040] 3. Add water and flour to the raw materials of the baked bun, and ferment, add oil, sugar, eggs, yeast, salt and alkali to the fermented dough and steam it; after steaming, send it to the oven and bake it at 150°C until it is fully cooked. After cooling, pack it and get the roasted buns.

Embodiment 2

[0042] 1. Grind the lily powder in a high-speed pulverizer to form a conditioning raw material with a particle size of 200 μm, uniform dispersion and unchanged physical properties;

[0043] 2. Fully mixing the adjusted raw material prepared in step 1 with pure wheat flour in a mass ratio of 15:100 to obtain the raw material for roasted buns;

[0044] 3. Add water and flour to the raw materials of the baked bun, and ferment, add oil, sugar, eggs, yeast, salt and alkali to the fermented dough and steam it; after steaming, send it to the oven and bake it at 150°C until it is fully cooked. After cooling, pack it and get the roasted buns.

Embodiment 3

[0046] 1. After mixing the whole potato powder and lily powder according to the mass ratio of 65:35, grind them in a high-speed mill to form an adjustment raw material with a particle size of 100 μm, uniform dispersion and unchanged physical properties;

[0047] 2. Fully mixing the adjusted raw material prepared in step 1 with pure wheat flour in a mass ratio of 15:100 to obtain the raw material for roasted buns;

[0048] 3. Add water and flour to the raw materials of the baked bun, and ferment, add oil, sugar, eggs, yeast, salt and alkali to the fermented dough and steam it; after steaming, send it to the oven and bake it at 150°C until it is fully cooked. After cooling, pack it and get the roasted buns.

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Abstract

The invention provides a regulating raw material for improving the cooking rate of roasted buns and strengthening its nutrition, application thereof, and a method for improving the curing rate of roasted buns, and relates to the technical field of food processing. The nutritional adjustment raw materials include one or two of potato whole powder and lily powder. The adjusting raw material of the invention can be applied to the aspects of improving the cooking rate of the roasted bun, accelerating the coloring rate of the roasted bun, improving the appearance and taste quality of the roasted bun, and solving the problems of the traditional roasted bun with single nutrition, hard texture, slow roasting speed, etc. In order to provide a new idea and new method for roasted bun processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a regulating raw material used for improving the ripening rate of roasted buns and strengthening its nutrition, application thereof, and a method for increasing the roasting buns curing rate. Background technique [0002] Roasted bun is one of the traditional staple foods with the most regional characteristics in China. It is made by mixing flour with warm water and forming a dough. After the dough is raised, salt, sugar, eggs and other accessories can be added, steamed, cooled, and then baked. Baked buns are rich in nutrients, crispy in taste, attractive in color and unique in flavor, and are popular snack foods for all ages. However, the nutrition of traditional roasted buns is relatively simple, the texture is hard, and the roasting and maturation time is also longer and slower, which affects the quality and taste of roasted buns. SUMMARY OF THE INVENTION [0003] I...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/366
Inventor 李梅田世龙李守强葛霞程建新田甲春马小军
Owner 甘肃省农业科学院农产品贮藏加工研究所
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