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Preparation method of Vitamin-C steamed bun

A technology of vitamins and steamed bread, applied in food science, food ingredients, polysaccharide/gum-containing food ingredients, etc., to achieve the effect of increasing internal uniformity, reducing loss and decomposition, and improving whiteness

Active Publication Date: 2020-11-10
SHANDONG LUWEI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no vitamin C steamed bread on the market now, so it is of great practical significance to study vitamin C steamed bread and its preparation method. Combining the effect of vitamin C with steamed bread can fundamentally improve the nutritional value of steamed bread

Method used

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  • Preparation method of Vitamin-C steamed bun
  • Preparation method of Vitamin-C steamed bun

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Take 500g of flour, 100g of cornstarch, 5.0g of yeast powder, 0.25g of vitamin C, and 0.25g of vitamin C calcium. After mixing evenly, add 275g of water and knead the dough to make a dough. Proof for 120 minutes at 25°C;

[0042] (2) Knead the dough for 7 minutes, cut the dough into small doughs, form steamed buns, and proof again at 25°C for 60 minutes;

[0043] (3) Steam the proofed steamed buns in a pan for 30 minutes to obtain vitamin C steamed buns 3 (sample 3).

Embodiment 2

[0045] (1) Take 500g of flour, 4.0g of yeast powder, 0.25g of vitamin C, 0.25g of vitamin C calcium, 85g of corn starch, 15g of wheat germ, and 0.3g of tea polyphenols. After mixing evenly, add 220g of water and knead the dough to make a dough. Proof for 80 minutes at 28°C;

[0046] (2) Knead the dough for 8 minutes, cut the dough into small doughs, form steamed buns, and proof again at 28°C for 40 minutes;

[0047] (3) Steam the proofed steamed buns in a pan for 35 minutes to obtain vitamin C steamed buns 4 (sample 4).

Embodiment 3

[0049] (1) Take 500g of flour, 4.0g of yeast powder, 0.25g of vitamin C, 0.25g of vitamin C calcium, 75g of corn starch, 25g of tapioca starch, and 0.5g of polypeptide. After mixing evenly, add 240g of water and knead the dough to make a dough. Proof for 100min;

[0050](2) Knead the dough for 9 minutes, cut the dough into small doughs, form steamed buns, and proof again at 28°C for 30 minutes;

[0051] (3) Steam the proofed steamed buns in a pan for 40 minutes to obtain vitamin C steamed buns 5 (sample 5).

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Abstract

The invention relates to a preparation method of Vitamin-C steamed buns, and belongs to the technical field of application of Vitamin C. The preparation method of the Vitamin-C steamed bun includes the following steps of: (1) mixing flour, yeast powder, Vitamin C, Vitamin C-calcium, corn starch and a nutritional agent, adding water and kneading to prepare dough, and fermenting; (2) kneading the dough, cutting the dough into small dough, forming steamed buns, and fermenting again; and (3) steaming the fermented steamed buns in a pot to obtain the Vitamin-C steamed buns after steaming is completed. The preparation method provided by the invention is simple in process, and the prepared steamed bun is good in color, flavor and taste, chewy, delicious, high in nutritional value, capable of enhancing human immunity, easy to propagandize and popularize in life of people and also suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing vitamin C steamed bread, which belongs to the technical field of vitamin C application. Background technique [0002] Mantou, one of the traditional Chinese noodles, uses flour as the main raw material, and generally has little or no other auxiliary materials except for starter, and is processed through processes such as dough kneading, fermentation and steaming. Compared with Western-style bread, steamed buns can better preserve the nutrients in flour. Steamed buns are soft, elastic, slightly sweet to chew and have a special wheat flavor. They are economical, affordable, and good-quality. They are in line with Chinese tastes and occupy a very important position in the dietary structure of our people. [0003] There are many process conditions that can be selected for the production of steamed bread. The commonly used steamed bread process is divided into different fermentation methods: dough transitiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/15A23L33/105A23L33/125A23L33/165A23L33/18A23L7/104
CPCA23L33/15A23L33/105A23L33/125A23L33/165A23L33/18A23L7/104A23V2002/00A23V2250/1578A23V2250/2116A23V2250/51A23V2250/5108A23V2250/5118A23V2250/708Y02A40/90
Inventor 宋元达冯帅刘青梁丽虞龙尹纪松李远辉韩雪纯王秀文包雍宏孙翠霞冯春晓王俊珂张雷
Owner SHANDONG LUWEI PHARMA
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