Processing method of high-proportion total-nutrient purple sweet potato whole flour coarse cereal steamed buns

A purple sweet potato powder and processing method technology, applied in the field of food processing, can solve the problems of poor dough performance, difficult shaping, hard steamed bread, etc., achieve attractive color and sweet flavor, improve elasticity and cohesiveness, and satisfy nutrition quality effect

Pending Publication Date: 2020-09-18
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of this, the present invention provides a method for processing steamed buns with high proportion of full-nutrition purple sweet potato powder and miscellaneous grains, so as to solve the problems of poor dough performance, difficulty in shaping, difficulty in shaping and making The steamed buns are relatively hard, do not stand upright, and have poor taste, etc.

Method used

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  • Processing method of high-proportion total-nutrient purple sweet potato whole flour coarse cereal steamed buns
  • Processing method of high-proportion total-nutrient purple sweet potato whole flour coarse cereal steamed buns
  • Processing method of high-proportion total-nutrient purple sweet potato whole flour coarse cereal steamed buns

Examples

Experimental program
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Effect test

Embodiment 1

[0075] A method for processing high-proportion full-nutrition purple sweet potato whole flour miscellaneous grain steamed buns is specifically prepared according to the following steps:

[0076] 1. Weigh raw materials: Weigh 400g of purple sweet potato powder, 1000g of wheat flour, 60g of gluten powder, 80g of glutinous rice flour, 60g of millet flour, 50g of highland barley flour, and 50g of buckwheat flour in sequence, and mix them evenly to obtain a composite grain powder;

[0077] 2. Activate yeast: Weigh 6-8g of high-activity dry yeast powder, add 20 times the amount of warm water at 30-32°C, stir it into a uniform suspension, and activate it at 30-32°C for 20 minutes for later use;

[0078] 3. Mixing of raw materials: Take 80% of the above compound powder and slowly pour it into the dough mixer, add the activated yeast suspension, and then add 500-600g of warm water at 30-32°C;

[0079] 4. Add oil: Weigh 40g of lard and add it to the dough mixer, stir the mixture at a me...

Embodiment 2

[0087]In terms of technology, the method in Example 1 is still used for the processing of steamed buns. In terms of formula, two systems are used as the basis. One system uses only purple sweet potato powder and wheat flour as raw materials, and the other system uses purple potato whole powder, Wheat flour, gluten flour, glutinous rice flour, millet flour, highland barley flour and buckwheat flour are used as raw materials. In the above two systems, the addition of purple potato powder is 20%, 25 %, 30%, 35%, 40%, 45% and 50% were adjusted, and then the processed steamed buns were compared with the surface and internal porosity respectively. For specific comparison results, see figure 1 , figure 2 , figure 1 and figure 2 (1) corresponds to using only purple sweet potato powder and wheat flour as raw materials; (2) corresponds to using miscellaneous grain compound powder as raw materials, and A, B, C, D, E, F, G correspond to purple sweet potato respectively The adding amo...

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Abstract

The invention discloses a processing method of high-proportion total-nutrient purple sweet potato whole flour coarse cereal steamed buns. According to the method, a high proportion of total-nutrient purple sweet potato whole flour is added into wheat flour, and wheat gluten, sticky rice and other auxiliary materials are added, thereby enhancing the processability of dough, improving the elasticity, cohesiveness, hardness and chewiness of the coarse cereal steamed buns, solving the problems of poor dough performance, difficulty in forming, difficulty in shaping and the like caused by high-proportion addition of the purple sweet potato whole flour in the wheat flour, effectively improving the nutritional quality and the edible quality of the staple steamed buns and prolonging the shelf lifeof the steamed buns; and the coarse cereal steamed buns processed with the method provided by the invention can regulate the acid-base balance in the human body while being endowed with attractive color and sweet flavor, the nutritional value of the steamed buns is improved, the dietary structure of residents in China is improved, and the requirements of people on the nutritional quality, the color and the variety of the staple steamed buns are met.

Description

technical field [0001] The disclosure of the invention relates to the technical field of food processing, in particular to a method for processing high-proportion full-nutrition purple sweet potato whole powder miscellaneous grain steamed bread. Background technique [0002] Steamed buns are rich in nutrition and convenient to eat. They are one of the indispensable staple foods on the dining table in the south and north of my country. Traditional steamed buns are mostly made of wheat flour, the main component is starch, and the content of dietary fiber and other nutrients is low, which can easily lead to the occurrence of chronic diseases such as obesity and diabetes. With the development of social economy and the continuous improvement of people's living standards, nutritious diet has become a mainstream concept. People pay more and more attention to the nutritional matching and health care functions of staple foods, and the demand for the nutritional quality and varieties ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/10A23L5/10
CPCA23L7/104A23L19/105A23L5/13
Inventor 高路顾晶晶吴岑陈悦李宁宁
Owner SHENYANG NORMAL UNIV
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