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Poria cocos health-care food processing technology

A technology of health food and processing technology, which is applied in food ingredients, food preservation, and yeast-containing food ingredients, etc., can solve the problems of inaccurate concept of raw material ratio and process, affecting the taste of Poria steamed buns, and difficult fermentation of flour, etc., to achieve two The time for the second proofing is reduced to ensure the effect of flavor and fluffy taste

Pending Publication Date: 2022-05-06
湖南茯神科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Folk Poria steamed buns are mainly made by experienced people. They have no accurate concept of the ratio of raw materials and craftsmanship. The flour with Poria cocos is not easy to ferment. It is generally improved by increasing the amount of yeast, but because Poria cocos tastes very light, yeast It will affect the taste of Fuling steamed buns, resulting in a strong yeasty taste of Fuling steamed buns, and excessive fermentation will easily make Fuling steamed buns sour

Method used

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  • Poria cocos health-care food processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A processing technology of poria cocos health food, comprising the following steps:

[0037] S1. Kneading dough: 25 parts of poria cocos powder, 0.7 part of dry yeast, 4 parts of white sugar, 50 parts of water and 100 parts of flour are weighed and prepared in proportion. Put other raw materials except yeast in the dough mixer, start the dough mixer, and stir the mixed dough; at the same time, dissolve the dry yeast and warm water at a ratio of 1:20, and add it to the dough in four times after the yeast water has bubbles. Stir together in the noodle machine, after stirring for 15 minutes, the dough is formed;

[0038] S2. Fermentation: Cover the dough in S1 with a damp cloth to avoid crusting on the surface of the dough, place it in an environment of 30°C, and ferment for 12 minutes;

[0039] S3. Kneading: Take out the fermented dough in S2 and put it into the kneading machine, and knead repeatedly until there are no obvious pits and bubbles on the surface of the dough...

Embodiment 2

[0046] A processing technology of poria cocos health food, comprising the following steps:

[0047]S1. Kneading dough: 20 parts of poria cocos powder, 0.6 part of dry yeast, 3 parts of white sugar, 45 parts of water and 90 parts of flour are weighed and prepared in proportion. Put other raw materials except yeast in the dough mixer, start the dough mixer, and stir the mixed dough; at the same time, dissolve the dry yeast and warm water at a ratio of 1:20, and add it to the dough in four times after the yeast water has bubbles. Stir together in the noodle machine, after stirring for 15 minutes, the dough is formed;

[0048] S2. Fermentation: Cover the dough in S1 with a damp cloth to avoid crusting on the surface of the dough, place it in an environment of 28°C, and ferment for 10 minutes;

[0049] S3. Kneading: Take out the fermented dough in S2 and put it into the kneading machine, and knead repeatedly until there are no obvious pits and bubbles on the surface of the dough; ...

Embodiment 3

[0056] A processing technology of poria cocos health food, comprising the following steps:

[0057] S1. Kneading dough: 30 parts of poria cocos powder, 0.8 parts of dry yeast, 5 parts of white sugar, 55 parts of water and 110 parts of flour are weighed and prepared in proportion. Put other raw materials except yeast in the dough mixer, start the dough mixer, and stir the mixed dough; at the same time, dissolve the dry yeast and warm water at a ratio of 1:20, and add it to the dough in four times after the yeast water has bubbles. Stir together in the noodle machine, after stirring for 15 minutes, the dough is formed;

[0058] S2. Fermentation: Cover the dough in S1 with a damp cloth to avoid crusting on the surface of the dough, place it in an environment of 33°C, and ferment for 15 minutes;

[0059] S3. Kneading: Take out the fermented dough in S2 and put it into the kneading machine, and knead repeatedly until there are no obvious pits and bubbles on the surface of the doug...

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Abstract

The invention discloses a poria cocos health-care food processing technology which comprises the steps of dough kneading, fermentation, kneading, forming, fermentation, steaming, cooling and packaging.According to the poria cocos health-care food processing technology, prepared poria cocos small steamed buns are full and round in shape and fine and white like snow; the chewing gum is fragrant and sweet in taste and chewy; the health-care food is suitable for most people to eat; in the processing technology, compared with traditional steamed buns, the using amount of yeast is reduced, it is guaranteed that the poria cocos small steamed buns have the rich poria cocos flavor, meanwhile, in order to guarantee that the poria cocos small steamed buns can be smoothly fermented, dry yeast is dissolved through warm water, then yeast water is added into flour for four times, the fermentation temperature is increased, and the poria cocos small steamed buns are fermented. The primary fermentation of the dough is smoothly performed; in addition, the poria cocos small steamed buns are sterilized by ultraviolet rays when being cooled, so that the storage time of the poria cocos small steamed buns is prolonged, the flavor of the poria cocos small steamed buns can be guaranteed by naturally cooling the poria cocos small steamed buns, and the poria cocos small steamed buns are not wrinkled or deformed.

Description

technical field [0001] The invention belongs to the technical field of health food processing, and in particular relates to a processing technology of Poria cocos health food. Background technique [0002] Mantou is a traditional Chinese staple food and a delicacy. People in northern Shaanxi like to call steamed buns "momo", and some places in the south of the Yangtze River like to add sugar to steamed buns. The various evolutions and improvements of steamed buns are all due to changes in the living environment and eating habits of people in various regions. Among them, a special herbal diet "Fuling Mantou" is deduced. The main function of Poria cocos is to invigorate qi and invigorate the spleen, diuresis and reduce swelling. Poria cocos can enhance people's immunity, and has a certain auxiliary therapeutic effect on the liver, spleen and stomach, and is a good tonic. Folk Poria steamed buns are mainly made by experienced people. They have no accurate concept of the rati...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L31/00A23L33/10A23L3/28
CPCA23L7/104A23L31/00A23L33/10A23L3/28A23V2002/00A23V2250/76A23V2250/628A23V2250/124A23V2250/11
Inventor 曹文宾
Owner 湖南茯神科技有限公司
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