Soybean-milk nutritious steamed buns, and preparation method and device thereof

Abstract

The invention relates to soybean-milk nutritious steamed buns, and a preparation method and a device thereof, wherein the method comprises the steps: putting soaked soybeans into a stainless steel pot, and boiling with boiling water for a predetermined time; mixing the boiled soybean and milk in a certain proportion, sending the mixture to a colloid mill, and grinding into soybean-milk slurry; mixing wheat Fuqiang flour, the soybean-milk slurry and yeast in a predetermined proportion, stirring the mixture into dough with a dough mixer, and stopping dough kneading when the dough has smooth surface and has elasticity; placing the kneaded dough in a fermentation tank, and fermenting for a predetermined time; placing the dough after fermentation in the dough mixer, stirring for a predeterminedtime, and then dividing the dough into steamed bun blanks with uniform size and same shape; and placing the steamed bun blanks at room temperature, resting and aging, placing the rested steamed bun blanks in a steamer, and steaming for about 30 min. The preparation method adopts the colloid mill grinding method, with milk instead of water, the soybeans are processed into the soybean-milk slurry,and then the soybean-milk slurry is mixed with wheat flour to prepare the soybean-milk nutritional steamed buns, so as to achieve the purpose of improving the nutritional value.

Description

technical field [0001] The application relates to the technical field of pasta production, in particular to a soybean milk nutritional steamed bread, a production method and equipment. Background technique [0002] Wheat steamed bread is the main food in northern China, and it can account for two-thirds of the dietary structure of the people in northern my country. Traditional steamed bread is made of wheat rich powder, and the processing is too fine, which makes the nutritional value of steamed bread low and loses protein. , a variety of vitamins, minerals and dietary fiber. At present, it is generally believed that grains that are processed too finely are not good for health in the world. Therefore, in order to reconcile the nutritional ratio of staple foods such as steamed buns, various types of multigrain steamed buns, fruit steamed buns, vegetable steamed buns, etc. have appeared on the market. The types of steamed buns are There are many, but the common defects are rou...

AI Technical Summary

Problems solved by technology

[0003] Batch production of steamed buns often uses vacuum dough kneading machines and twin-roller spiral kneading molding machines, but due to structural limitations of existing vacuum kneading kneading machines and kneading molding machines, powdery ingredients often appear attached to the side walls or entrances of the equipment , so that scabs occur at the entrance or the inner wall of the equipment, it is not easy to clean, and it is easy to breed bacteria; in addition, the kneading effect of the existing vacuum dough kneading machine is poor, and the gluten value of the dough after kneading and the transparency of the dough are worse than manual kneading. There are many, and the problem of freezing and cracking often occurs after refrigeration, and the efficiency of dough mixing is relatively low

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