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Processing method of milk-flavored polygonatum kingianum steamed buns

A processing method and technology of Polygonatum glutinosa, applied in the field of food processing, can solve the problems of single species, irritating raw hemp taste, and inability to directly eat

Pending Publication Date: 2021-05-11
浙江理工大学绍兴生物医药研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, on the one hand, raw sealwort has a numb and irritating taste and cannot be eaten directly, and needs to be processed and eaten; on the other hand, the product category of sealwort in the field of food processing is single, limited to products such as sealwort candied fruit, sealwort wine, and pastries. There is still a lot of room for development in processing

Method used

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  • Processing method of milk-flavored polygonatum kingianum steamed buns
  • Processing method of milk-flavored polygonatum kingianum steamed buns

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: (preparation of steamed bread with milky Huangjing steamed bread 1)

[0029] A kind of processing method of steamed bread with milk flavor sealwort is carried out according to the following steps:

[0030] A. Preparation of Rhizoma Polygonatum Powder: After cleaning the fresh Rhizoma Rhizoma Rhizoma Rhizome, soak it with 0.2% NaCl solution for 2 minutes, wash it twice with sterile soft water, place it in a 55°C oven for drying, put the dried Rhizoma Rhizoma Polygonatum or fresh Rhizoma Rhizoma Polygonatum in a steamer In a pot, steam for 3 hours with clear water, simmer for 2 hours, steam once, cook until there is no white core on the cross-section after cutting, slice, dry in a 55°C oven until the water content is below 15%, crush through a 60-mesh sieve, and set aside;

[0031] B. Raw material formula of Polygonatum steamed bread: by weight 100 parts of wheat special powder, 20 parts of Polygonatum powder, 2 parts of white sugar, 20 parts of pure milk, 1 pa...

Embodiment 2

[0036] Example 2: (preparation of steamed bread with milky Huangjing steamed bread 2)

[0037] A. Preparation of Rhizoma Polygonatum Powder: After cleaning the fresh Rhizoma Rhizoma Polygonatum tubers, soak them in 0.2% NaCl solution for 3 minutes, then wash them twice with sterile soft water, place them in a 60°C oven for drying, place the dried Polygonatum Rhizoma or fresh Rhizoma Rhizoma Polygonatum in a steamer In a pot, steam for 3 hours with clear water, simmer for 2 hours, steam once, cook until there is no white core on the cross-section after cutting, slice, dry in a 60°C oven until the water content is below 15%, crush through a 60-mesh sieve, and set aside;

[0038] B. Raw material formula of Polygonatum steamed bread: by weight 100 parts of wheat special powder, 20 parts of Polygonatum powder, 2 parts of white sugar, 20 parts of pure milk, 1 part of yeast powder, 0.5 parts of baking powder, 50 parts of drinking water, weigh and prepare materials ;

[0039] C. Doug...

Embodiment 3

[0043] Example 3: (preparation 3 of steamed bread with milk flavor Huangjing)

[0044] A. Preparation of Rhizoma Polygonatum Powder: Wash the fresh Rhizoma Rhizoma Polygonatum tubers, soak them in 0.2% NaCl solution for 2 minutes, wash them twice with sterile soft water, place them in a 60°C oven for drying, put the dried Rhizoma Rhizoma Rhizoma Polygonatum or fresh Rhizoma Rhizoma Polygonatum in a steamer In a pot, steam for 3 hours with clear water, simmer for 2 hours, steam once, cook until there is no white core on the cross-section after cutting, slice, dry in a 55°C oven until the water content is below 15%, crush through a 60-mesh sieve, and set aside;

[0045] B. Raw material formula of Polygonatum steamed bread: by weight 100 parts of wheat special powder, 15 parts of Polygonatum powder, 3 parts of white sugar, 30 parts of pure milk, 1.5 parts of yeast powder, 0.75 parts of baking powder, 30 parts of drinking water, weigh and prepare materials ;

[0046] C. Dough kne...

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Abstract

The invention discloses a processing method of milk-flavored polygonatum kingianum steamed buns which are prepared from the following raw materials in parts by weight: 100 parts of special first-class wheat flour, 10-20 parts of polygonatum kingianum powder, 2-4 parts of white granulated sugar, 20-40 parts of pure milk, 1-2 parts of yeast powder, 0.5-1 part of baking powder and 20-50 parts of drinking water. Fresh polygonatum kingianum is processed according to an established method, dried, crushed, sieved and added into the wheat flour to prepare the polygonatum kingianum steamed buns, the yeast powder, the baking powder and a proper amount of water are added, meanwhile, a proper amount of milk is matched, the milk-flavored polygonatum kingianum steamed buns are steamed and have the advantages of being full in shape, attractive in color and luster, free of surface shrinkage and collapse, elastic and soft in pressing, chewy in mouth feel, non-sticky to teeth, fragrant and sweet in flavor, rich in manyflower solomonseal rhizome flavor and the like, the nutrition and health-care effects of the steamed buns are improved, and the varieties of polygonatum kingianum pastries are enriched.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing steamed buns with milk-flavored sealwort. Background technique [0002] Polygonatum is the dried root of Polygonatum sibiricum Red., Polygonatum kingianum Coll. et Hemsl., Polygonatum cyrtonema Hua, a perennial herb of the Liliaceae Polygonatum. all over the country. [0003] Polygonatum was first recorded in "Shen Nong's Materia Medica", and its medicinal history in my country has exceeded 2,000 years. It has the effects of nourishing yin and tonifying kidney, promoting body fluid and nourishing stomach. "Famous Doctors" records that Huang Jing "is sweet, flat, and non-toxic. It mainly nourishes the middle and nourishes Qi, eliminates rheumatism, and calms the five internal organs." "Shenxian Zhicao Jing" says, "Huang Jing widens the middle and replenishes Qi, harmonizes the five internal organs, and strengthens the muscles. It is full, the bone...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/10A23L29/00
CPCA23L7/104A23L33/10A23L29/015A23V2002/00A23V2200/328A23V2200/3262A23V2200/30
Inventor 胡舒婷贾巧君梁宗锁陈喜良吴伟茂许鑫翰丹尼斯曼斯
Owner 浙江理工大学绍兴生物医药研究院有限公司
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