Preparation method of cooked wheaten food containing coffee and coffee crisp steamed stuffed bun

Abstract

The invention discloses a preparation method of cooked wheaten food containing coffee and coffee crisp steamed stuffed bun, and the preparation method of the cooked wheaten food containing coffee mainly comprises the following steps: putting flour, low-sugar yeast, baking powder and salt into a dough mixer, mixing and stirring for 2-3 minutes, then adding coffee mixed liquor, and kneading dough for 5-6 minutes to form first dough, according to the present invention, the Yunnan small-grain coffee and the traditional broken crisp steamed stuffed bun production process are combined, the innovation and the upgrading of the traditional food are achieved, the coffee concentrate is added into the steamed stuffed bun, and the coffee concentrated liquid is added through the slow-release absorption mechanism of the caffeine and the refreshing function, such that the taste of the steamed stuffed bun is improved, and the taste of the steamed stuffed bun is improved. The coffee polyphenol and the carbohydrate are combined to effectively avoid nervous excitation caused by excessive intake, the synergistic effect of the coffee polyphenol and the carbohydrate contributes to blood glucose stabilization, in addition, the technical bottleneck of the existing coffee wheaten food is solved, and the product is endowed with multiple health values, regional culture characteristics and market competitiveness.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and further relates to a method for preparing coffee-containing pasta and coffee-flavored crispy buns. Background Art

[0002] Traditional pasta such as steamed buns, steamed buns, and bread, as an important part of my country's food culture, has long been made from wheat flour as the basic raw material and is made through processes such as kneading, fermentation, molding, steaming or baking. The flavor is relatively single. In recent years, with the growing demand of consumers for diversified diets, characteristic flavors represented by coffee have gradually been introduced into the field of pasta processing, forming an innovative category of "coffee + pasta". However, existing coffee-flavored pasta is mostly based on sweet fillings such as coconut and chocolate, while the flavor compatibility of salty buns such as mushroom and sugar leg fillings with coffee dough has not been fully verified. There are currently no such products on the market, and such products have problems such as insufficient flavor adaptability, low fermentation efficiency and insufficient compatibility.

[0003] Therefore, it is urgent to develop a preparation method of pasta containing coffee to solve the technical problems in the prior art. Summary of the Invention

[0004] In view of the above technical problems, the object of the present invention is to provide a method for preparing pasta containing coffee, which can solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] The present application provides a method for preparing pasta containing coffee, comprising the following steps:

[0007] S1: Put flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2-3 minutes, then add the coffee mixture and knead to form a first dough, wherein the kneading time is 5-6 minutes;

[0008] S2: proofing the first dough at room temperature and humidity of 75%-80% for 40-50 minutes to obtain a second dough;

[0009] S3: rolling the second dough to obtain a thin dough, wherein the thickness of the thin dough is 1.5-3 mm;

[0010] S4: evenly applying lard on the thin skin and stretching it to obtain a semi-finished dough skin;

[0011] S5: rolling and pulling the semi-finished dough into dough pieces;

[0012] S6: Wrapping fillings in the dough to form buns;

[0013] S7: The buns are steamed using a segmented temperature-controlled steaming method, which includes a front-end treatment and a back-end treatment. The front-end treatment is for shaping at 110-140° C. for the first 3-5 minutes, and the back-end treatment is for enhancing the flavor at 90-100° C. for the last 7-10 minutes.

[0014] In some embodiments, there is a step S21 between step S2 and step S3: repeatedly pressing the second dough through a dough pressing machine until the surface of the second dough is smooth.

[0015] In some embodiments, the coffee mixture is prepared by dissolving coffee powder in purified water by low-temperature dissolution, and then adding white sugar to dissolve the mixture to form the coffee mixture.

[0016] In some embodiments, the mass ratio of the coffee powder to the flour is 1:50-1:30.

[0017] In some embodiments, the amount of lard applied in step S4 is 20-30 g / m2, and the thickness of the semi-finished dough is ≤0.5 mm.

[0018] In some embodiments, the filling is a mixture of ham and white sugar or a mushroom filling.

[0019] In some embodiments, the coffee powder has a chlorogenic acid content of ≥5%.

[0020] According to another aspect of the present invention, the present invention further provides a coffee-flavored steamed bun, which is prepared using the method for preparing coffee-containing pasta described in the above embodiment. The bun is reheated by first freezing it at -18°C to lock in freshness and then reheating it by microwave or steaming.

[0021] Compared with the prior art, the method for preparing coffee-containing pasta provided by the present invention has at least the following beneficial effects:

[0022] 1. This invention combines Yunnan small-grain coffee with the traditional production process of broken-crust buns, achieving an innovative upgrade for traditional foods. By adding coffee concentrate to the buns, the slow-release absorption mechanism of caffeine and its refreshing effect effectively prevent nervous excitement caused by excessive intake. The synergistic effect of coffee polyphenols and carbohydrates helps stabilize blood sugar levels. This also overcomes the technical bottlenecks of existing coffee-based pasta products, and gives the product multiple health benefits, regional cultural characteristics, and market competitiveness.

[0023] 2. This invention solves the problem of coffee flavor loss caused by traditional steaming through a segmented temperature-controlled steaming process. The surface gel layer is formed by rapid high-temperature setting, which blocks the escape of flavor substances and enables the aroma retention of the finished product to reach up to 90%;

[0024] 3. The present invention forms a 16-20-layer pastry structure through multiple rolling and stretching processes such as wrapping, folding, etc. of the water-oil dough and the oil-pastry dough, and then forms a microporous structure to absorb coffee aroma molecules, so that the finished buns can have both the soft taste of traditional broken pastry buns and the mellow flavor of coffee. DETAILED DESCRIPTION

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the specific implementation of the present invention will be described below.

[0026] The main raw materials used in the examples and comparative examples are as follows:

[0027] The all-purpose flour is Wudeli Eight-Star wheat flour, the yeast is Angel low-sugar high-activity dry yeast powder, the baking powder is Angel general-purpose baking powder, the salt is China Salt pure refined rock salt, the coffee powder is Yunnan small-grain coffee, the white sugar is Taikoo premium white sugar, and the ham is Xuanwei ham.

[0028] The present application is further described in detail below with reference to the following examples and comparative examples.

[0029] Examples 1-4 and Comparative Examples 1-2 provide methods for preparing coffee-containing pasta.

[0030] Example 1

[0031] Example 1 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0032] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes. The mass ratio of coffee powder to flour is 1:50.

[0033] Proofing: Proofing the first dough at room temperature and 75% humidity for 40 minutes to obtain a second dough;

[0034] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0035] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0036] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0037] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0038] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0039] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0040] Example 2

[0041] Example 2 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0042] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 3 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 6 minutes. The mass ratio of coffee powder to flour is 1:40.

[0043] Proofing: Proofing the first dough at room temperature and 80% humidity for 50 minutes to obtain a second dough;

[0044] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0045] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 3mm.

[0046] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0047] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0048] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0049] Steaming: The buns are steamed using a segmented temperature-controlled steaming method in which the buns are shaped at 120°C for the first 4 minutes and then at 100°C for the last 9 minutes to enhance the flavor.

[0050] Comparative Example 1

[0051] Comparative Example 1 provides a method for preparing pasta and crispy steamed buns. The method for preparing pasta comprises the following steps:

[0052] Mix the flour, low-sugar yeast, baking powder, and salt in a dough mixer for 2 minutes. Add purified water and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes.

[0053] Proofing: Proofing the first dough at room temperature and 75% humidity for 40 minutes to obtain a second dough;

[0054] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0055] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0056] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0057] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0058] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0059] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0060] Comparative Example 2

[0061] Comparative Example 2 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0062] Mixing the dough: First, dissolve the coffee powder in pure water at low temperature, then add sugar to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes. The mass ratio of coffee powder to flour is 1:10.

[0063] Proofing: Proofing the first dough at room temperature and 75% humidity for 40 minutes to obtain a second dough;

[0064] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0065] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0066] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0067] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0068] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0069] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0070] Comparative Example 3

[0071] Comparative Example 3 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0072] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 3 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 6 minutes. The mass ratio of coffee powder to flour is 1:80.

[0073] Proofing: Proofing the first dough at room temperature and 80% humidity for 50 minutes to obtain a second dough;

[0074] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0075] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 3mm.

[0076] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0077] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0078] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0079] Steaming: The buns are steamed using a segmented temperature-controlled steaming method in which the buns are shaped at 120°C for the first 4 minutes and then at 100°C for the last 9 minutes to enhance the flavor.

[0080] Comparative Example 4

[0081] Comparative Example 4 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0082] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture, then put the flour, low-sugar yeast, baking powder, salt and coffee mixture into a dough mixer and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 10 minutes. The mass ratio of coffee powder to flour is 1:50.

[0083] Proofing: Proofing the first dough at room temperature and 75% humidity for 40 minutes to obtain a second dough;

[0084] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0085] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0086] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0087] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0088] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0089] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0090] Comparative Example 5

[0091] Comparative Example 5 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0092] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes. The mass ratio of coffee powder to flour is 1:50.

[0093] Proofing: Proofing the first dough at room temperature and 50% humidity for 40 minutes to obtain a second dough;

[0094] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0095] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0096] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0097] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0098] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0099] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0100] Comparative Example 6

[0101] Comparative Example 6 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0102] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes. The mass ratio of coffee powder to flour is 1:50.

[0103] Proofing: Proofing the first dough at room temperature and 75% humidity for 30 minutes to obtain a second dough;

[0104] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0105] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0106] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0107] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0108] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0109] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0110] Comparative Example 7

[0111] Comparative Example 7 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0112] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes. The mass ratio of coffee powder to flour is 1:50.

[0113] Proofing: Proofing the first dough at room temperature and 75% humidity for 40 minutes to obtain a second dough;

[0114] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0115] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0116] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0117] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0118] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0119] Steamed: The buns are steamed using the traditional steaming method.

[0120] Comparative Example 8

[0121] Comparative Example 8 provides a method for preparing coffee-containing pasta and coffee buns. The method for preparing coffee-containing pasta comprises the following steps:

[0122] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes. The mass ratio of coffee powder to flour is 1:50.

[0123] Proofing: Proofing the first dough at room temperature and 75% humidity for 40 minutes to obtain a second dough;

[0124] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0125] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 2mm.

[0126] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0127] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0128] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0129] Comparative Example 9

[0130] Comparative Example 9 provides a method for preparing coffee-containing pasta and coffee-flavored steamed buns. The method for preparing coffee-containing pasta comprises the following steps:

[0131] Mixing the dough: First, dissolve the coffee powder in pure water by low-temperature dissolution, then add sugar to dissolve to form a coffee mixture. Then, put the flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2 minutes. Then, add the coffee mixture and mix to form the first dough. Mix until the water is completely absorbed and the dough is smooth. The mixing time is 5 minutes. The mass ratio of coffee powder to flour is 1:50.

[0132] Proofing: Proofing the first dough at room temperature and 75% humidity for 30 minutes to obtain a second dough;

[0133] Pressing dough: put the second dough that has been proofed into the dough pressing machine and start pressing until the surface of the second dough is smooth;

[0134] Rolling out the dough: Sprinkle dry flour on a wooden chopping board, then place the second dough on it and roll it out to obtain a thin dough with a thickness of 5mm.

[0135] Apply ghee: Apply lard evenly on the thin dough and stretch it to obtain a semi-finished dough. The amount of lard applied is controlled to be 20g / ㎡;

[0136] Pulling the dough into pieces: rolling and pulling the semi-finished dough into pieces to obtain the dough;

[0137] Stuffing: Wrap Xuanwei ham filling in the dough to form buns;

[0138] Steaming: The buns are steamed using a segmented temperature-controlled steaming method, with the first 3 minutes at 110°C set to shape and the next 7 minutes at 90°C to enhance the flavor.

[0139] Taste Review

[0140] The fillings prepared in Example 1, Example 2, and Comparative Examples 1 to 9 were wrapped with the bun wrappers to make buns, which were then steamed for 20 minutes. Various values ​​of the buns were tested. Chlorogenic acid was detected by high performance liquid chromatography, coffee aroma preservation was detected by mass spectrometry, and taste and postprandial blood glucose peak values ​​were tested by tasting: three people evaluated the buns prepared in Example 1 to Example 2 and Comparative Examples 1 to 9, and the results were the comprehensive evaluations of the three people. The crispy taste was scored on a 10-point scale, and the postprandial blood glucose peak value was detected using a blood glucose meter. The scoring results are shown in Table 1:

[0141] Table 1

[0142]

[0143]

[0144] As can be seen from Table 1, compared with Comparative Example 1, the steamed buns prepared in Example 1 have a more obvious coffee flavor; compared with Comparative Example 2, the steamed buns prepared in Example 2 have a more balanced nutritional value; compared with Comparative Example 3, the steamed buns prepared in Example 1 have a more excellent blood sugar lowering function; compared with Comparative Example 4, the steamed buns prepared in Example 1 have a more excellent crispy mouthfeel; compared with Comparative Example 5, the steamed buns prepared in Example 1 have a more excellent crispy mouthfeel, coffee aroma and low sugar function; compared with Comparative Example 6, the steamed buns prepared in Example 1 have a more excellent crispy mouthfeel, coffee aroma and low sugar function. The prepared steamed buns have a more excellent crispy taste and health value. Compared with Comparative Example 7, the steamed buns prepared in Example 1 have a more obvious coffee flavor and health value. Compared with Comparative Example 8, the steamed buns prepared in Example 1 have a more obvious crispy taste with a layered sense and health value. Compared with Comparative Example 9, the steamed buns prepared in Example 1 have a more significant crispy taste with a layered sense and health value. It can be seen that reasonable raw material parameters and reasonable process parameters can bring better steamed buns with more health value and stronger market competitiveness.

[0145] The above are only preferred specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solutions and inventive concepts of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A method for preparing pasta containing coffee, characterized in that: The following steps are involved: S1: Put flour, low-sugar yeast, baking powder, and salt into a dough mixer and mix for 2-3 minutes, then add the coffee mixture and knead to form a first dough, wherein the kneading time is 5-6 minutes; S2: proofing the first dough at room temperature and humidity of 75%-80% for 40-50 minutes to obtain a second dough; S3: rolling the second dough to obtain a thin dough, wherein the thickness of the thin dough is 1.5-3 mm; S4: evenly applying lard on the thin skin and stretching it to obtain a semi-finished dough skin; S5: rolling and pulling the semi-finished dough into dough pieces; S6: Wrapping fillings in the dough to form buns; S7: The buns are steamed using a segmented temperature-controlled steaming method, which includes a front-end treatment and a back-end treatment. The front-end treatment is for shaping at 110-140° C. for the first 3-5 minutes, and the back-end treatment is for enhancing the flavor at 90-100° C. for the last 7-10 minutes.

2. The method for preparing coffee-containing pasta according to claim 1, wherein: There is a step S21 between step S2 and step S3: repeatedly pressing the second dough through a dough pressing machine until the surface of the second dough is smooth.

3. The method for preparing coffee-containing pasta according to claim 2, wherein: The preparation process of the coffee mixture is as follows: coffee powder is dissolved in pure water by low-temperature dissolution, and then white sugar is added and dissolved to form the coffee mixture.

4. The method for preparing coffee-containing pasta according to claim 3, wherein: The mass ratio of the coffee powder to the flour is 1:50-1:

30.

5. The method for preparing coffee-containing pasta according to any one of claims 1 to 4, characterized in that: The amount of lard applied in step S4 is 20-30 g / m2, and the thickness of the semi-finished dough is ≤0.5 mm.

6. The method for preparing coffee-containing pasta according to claim 5, wherein: The filling is a mixture of ham and white sugar or a mushroom filling.

7. The method for preparing coffee-containing pasta according to claim 4, wherein: The chlorogenic acid content of the coffee powder is ≥5%.

8. A coffee-flavored steamed bun prepared by the method for preparing coffee-flavored pasta according to claims 1-7, characterized in that: The steamed buns are reheated by firstly quick-freezing at -18°C to lock in freshness and then reheating by microwave or steaming.

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