Preparation method of novel purple perilla steamed bun

Abstract

The invention discloses a making method of purple perilla steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: accurately weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the freeze-dried purple perilla powder; 3) yeast activation: adding dry yeast into warm water, and stirring to activate the yeast; (4) kneading dough: stirring the high gluten flour, the purple perilla freeze-dried powder, the white granulated sugar and the yeast suspension liquid together until the materials are completely fused, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation, and setting parameters as follows: the temperature is 40 DEG C, the humidity is 80% RH, and the fermentation time is 60 min; (6) shaping and fermenting: kneading the dough until the surface is smooth, putting the dough on a steaming grate, and fermenting at room temperature for 20 minutes; and 7) steaming: weighing 2000mL of water, pouring into a stainless steel steamer, steaming for 10 minutes at the power of 2100W, then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain the finished product. According to the purple perilla steamed bun disclosed by the invention, the flour and the purple perilla powder are used as main raw materials, and the prepared purple perilla steamed bun is rich in fragrance, attractive in color and rich in nutrition, can be used as staple food and also can be used as health-care food.

Description

TECHNICAL FIELD

[0001] The application relates to a making method of perilla steamed buns, and belongs to the technical field of food processing. BACKGROUND

[0002] Perilla frutrscens (Linn.) Britt is a traditional Chinese medicine and food plant. In recent years, as a new type of healthy plant oil resource, perilla has been paid more and more attention, and the research on the development and utilization of perilla has become a world hotspot.

[0003] Steamed buns are one of the main foods in northern China and are popular worldwide. Ordinary steamed buns are made of wheat flour, yeast / sourdough and water. After a long period of development and different regional dietary habits, steamed buns have evolved into various making processes and flavors. According to the north-south division, steamed buns can be divided into northern steamed buns and southern steamed buns. Steamed buns are soft to eat, with just the right amount of wheat aroma, high sugar content and easy to be digested by salivary amylase in the mouth, and are an indispensable traditional staple food in the life of Chinese residents.

[0004] In recent years, with the economic development and the increasing attention of people to health, more and more people choose to improve the proportion of nutritional intake by choosing composite carbohydrates such as European bread and coarse grain bread as staple food. The perilla freeze-dried powder is added to the steamed buns to increase the dietary fiber contained in the steamed buns. The perilla freeze-dried powder greatly improves the nutritional and health care functions of the steamed buns, and also has a unique fresh smell. SUMMARY

[0005] The application aims at overcoming the defects of the prior art and providing a making method of perilla steamed buns.

[0006] The technical scheme is as follows: The making method of perilla steamed buns comprises the following steps: (1) weighing of raw materials: the required raw materials are accurately weighed according to the proportion; (2) pretreatment of raw materials: fresh perilla is frozen by a vacuum freeze-drying machine to obtain freeze-dried perilla, and the perilla is crushed by a universal high-speed crusher and then sieved through a 60-mesh sieve to obtain perilla freeze-dried powder. (3) activation of yeast: dry yeast is added to warm water and stirred to activate the yeast; (4) dough mixing: high-gluten flour, pretreated perilla freeze-dried powder, white granulated sugar and activated yeast suspension are stirred until all the materials are fully mixed to form a dough; (5) Fermentation: Put the kneaded dough into a basin and seal it with plastic wrap, and then put it into a constant temperature fermentation box for fermentation. The parameter settings of the fermentation box are: temperature 40℃, humidity 80% RH, and fermentation time 60 min; (6) Shaping and proofing: Knead the dough into a smooth spherical shape, and then place it on a steaming grate and cover it with a pot lid for proofing at room temperature for 20 min; (7) Steaming: Pour 2000 mL of water into a stainless steel steamer, and then steam it for 10 min at a power of 2100 W of an electromagnetic oven, and then steam it for another 10 min at a power of 1600 W. After stopping the fire for 5 min, open the pot to obtain the finished product of steamed buns.

[0007] The beneficial effects of the present application are: The preparation method of the perilla steamed buns of the present application uses flour and perilla powder as main raw materials, and the prepared perilla steamed buns have rich aroma, attractive color and rich nutrition, and can be used not only as staple food but also as health-care food. BRIEF DESCRIPTION OF DRAWINGS Table 1 is a comparative analysis of the sensory score, specific volume, color difference and height-diameter ratio of the target product perilla steamed buns prepared in Examples 1-3; Table 2 is the sensory score standard of the target product perilla steamed buns prepared in Examples 1-3; Figure 1 The application example of the target product perilla steamed buns prepared in Example 2 is shown in Table 4. Figure 2 The influence of the perilla freeze-dried powder of the target product perilla steamed buns prepared in Examples 1-3 on the sensory quality of steamed buns is shown in Table 5. Figure 3 The influence of the water addition amount of the target product perilla steamed buns prepared in Examples 1-3 on the sensory quality of steamed buns is shown in Table 6. Figure 4 The influence of the yeast addition amount of the target product perilla steamed buns prepared in Examples 1-3 on the sensory quality of steamed buns is shown in Table 7. Figure 5 The influence of the fermentation time of the target product perilla steamed buns prepared in Examples 1-3 on the sensory quality of steamed buns is shown in Table 8. Figure 6 The influence of the fermentation temperature of the target product perilla steamed buns prepared in Examples 1-3 on the sensory quality of steamed buns is shown in Table 9. DETAILED DESCRIPTION

[0008] The present application will be further illustrated below in combination with specific examples. The specific embodiments are implemented on the premise of the technical scheme of the present application, and it should be understood that these embodiments are only used to illustrate the present application and do not limit the scope of the present application. Specific Example 1 (1) Weighing of raw materials: accurately weigh the required raw materials according to the proportion; (2) Raw material pretreatment: fresh perilla was frozen by a vacuum freeze dryer to obtain freeze-dried perilla, and the dried perilla was crushed by a universal high-speed crusher and then sieved through a 60-mesh sieve to obtain perilla freeze-dried powder. (3) Yeast activation: dry yeast was added to warm water and stirred to activate the yeast; (4) Dough mixing: high-gluten flour, pretreated perilla freeze-dried powder, white granulated sugar, and activated yeast suspension were stirred until all the materials were fully mixed to form a dough; (5) Fermentation: the kneaded dough was placed in a basin and sealed with plastic wrap, and then was placed in a constant-temperature fermentation box for fermentation. The fermentation box parameters were set as follows: temperature 40℃, humidity 80% RH, and fermentation time 60 min; (6) Shaping and proofing: the dough was kneaded into a smooth spherical shape and placed on a steaming grate, and then was covered with a pot lid and proofed at room temperature for 20 min; (7) Steaming: 2000 mL of water was measured and poured into a stainless steel steamer, and then steamed for 10 min at a power of 2100 W of an electromagnetic oven, and then steamed for another 10 min at a power of 1600 W. After the fire was turned off for 5 min, the steamer was opened to obtain the finished product of steamed buns. The raw materials described in step (1) include high-gluten flour, perilla freeze-dried powder, white granulated sugar, yeast, and water. For every 100 g of high-gluten flour, 10.5 g of perilla freeze-dried powder, 6 g of white granulated sugar, 4.5 g of yeast, and 60 g of water are added. Specific embodiment 2: (1) Raw material weighing: the required raw materials were accurately weighed according to the proportion; (2) Raw material pretreatment: fresh perilla was frozen by a vacuum freeze dryer to obtain freeze-dried perilla, and the dried perilla was crushed by a universal high-speed crusher and then sieved through a 60-mesh sieve to obtain perilla freeze-dried powder. (3) Yeast activation: dry yeast was added to warm water and stirred to activate the yeast; (4) Dough mixing: high-gluten flour, pretreated perilla freeze-dried powder, white granulated sugar, and activated yeast suspension were stirred until all the materials were fully mixed to form a dough; (5) Fermentation: the kneaded dough was placed in a basin and sealed with plastic wrap, and then was placed in a constant-temperature fermentation box for fermentation. The fermentation box parameters were set as follows: temperature 40℃, humidity 80% RH, and fermentation time 60 min; (6) Shaping and proofing: the dough was kneaded into a smooth spherical shape and placed on a steaming grate, and then was covered with a pot lid and proofed at room temperature for 20 min; (7) Steaming: 2000 mL of water was measured and poured into a stainless steel steamer, and then steamed for 10 min at a power of 2100 W of an electromagnetic oven, and then steamed for another 10 min at a power of 1600 W. After the fire was turned off for 5 min, the steamer was opened to obtain the finished product of steamed buns. The raw materials in step (1) described include high-gluten flour, perilla freeze-dried powder, white sugar, yeast, water, 12 g of perilla freeze-dried powder, 4.5 g of white sugar, 5.0 g of yeast and 45 g of water are added per 100 g of high-gluten flour. Specific embodiment 3: (1) Weighing of raw materials: accurately weigh the required raw materials according to the proportion; (2) Pretreatment of raw materials: freeze fresh perilla with a vacuum freeze dryer to obtain freeze-dried perilla, and then pulverize the perilla with a universal high-speed pulverizer and pass it through a 60-mesh sieve to obtain perilla freeze-dried powder. (3) Yeast activation: add dry yeast to warm water and stir to activate the yeast; (4) Dough mixing: mix high-gluten flour, pretreated perilla freeze-dried powder, white sugar and activated yeast suspension until all materials are fully integrated to form a dough; (5) Fermentation: place the kneaded dough in a pot and seal it with plastic wrap, then put it in a constant-temperature fermentation box and ferment for 60 min, with the box parameters set at a temperature of 40℃ and a humidity of 80% RH; (6) Shaping and proofing: knead the dough into a smooth spherical shape, place it on a steaming grate, cover it with a pot lid and proof it at room temperature for 20 min; (7) Steaming: measure 2000 mL of water into a stainless steel steamer, steam for 10 min at a power of 2100 W, then change to 1600 W and steam for another 10 min, turn off the heat after 5 min and open the pot to obtain the finished steamed buns. The raw materials in step (1) described include high-gluten flour, perilla freeze-dried powder, white sugar, yeast, water, 12 g of perilla freeze-dried powder, 4.5 g of white sugar, 5.0 g of yeast and 45 g of water are added per 100 g of high-gluten flour.

[0012] The above-described embodiments are only examples for the purpose of understanding, and it should be noted that those skilled in the art can make several improvements based on the description of the technical solutions and embodiments of the present application without departing from the principles of the present application, and these improvements also belong to the protection scope of the present application.

[0013] Table 1 is the determination results of the physicochemical properties of steamed buns. Table 1 Sensory evaluation, specific volume, color difference and height-diameter ratio of steamed buns 1. The specific volume determination method is to wrap the cooled steamed buns for 30 min with plastic wrap, then measure the volume V of the steamed buns with water displacement method, and measure the mass M of the steamed buns with an electronic balance, repeat the process three times and take the average value, and the specific volume calculation formula is: λ = V / M Wherein: λ is the specific volume, mL / g; V is the steamed bun volume, mL; M is the steamed bun mass, g. 2. The color difference determination method is to randomly take two samples from each batch of samples, cut the samples into two halves from the center, and adjust the color difference meter according to the color difference meter instruction book and calibrate the standard

[30] . The L, a, b values measured by the color difference meter represent the color of the sample (L is the brightness of the light, L = 0 is black, L = 100 is white; a is the red-green color difference in the color scale, a positive value indicates the degree of red, the larger the positive value, the deeper the red; a negative value indicates the degree of green, the smaller the negative value, the deeper the green; b is the yellow-blue color difference in the color scale, a positive value indicates the degree of yellow, the larger the positive value, the deeper the yellow; a negative value indicates the degree of blue, the smaller the negative value, the deeper the blue). The determination results (L, a, b) are calculated according to the formula to obtain the color difference of the steamed bun. After the steamed bun is steamed and cooled for 1 h, the color difference meter is used to measure the skin of the steamed bun at three different positions, each position is repeated three times, and the average value is taken, and the color difference is calculated according to the formula. Color difference calculation formula: ΔE = [(△L)2+ (△a)2+ (△b)2]1 / 2 Wherein, △L = L sample - L standard (black / white difference) △a = a sample - a standard (red / green difference) △b = b sample - b standard (yellow / blue difference) 3. The determination method of the height-diameter ratio is to measure the height and diameter of the steamed bun at three different positions of the steamed bun with a ruler, take the average value of each group to calculate the height-diameter ratio. Each position is measured three times. The height-diameter ratio of the steamed bun is calculated according to the formula. Height-diameter ratio = height (cm) / diameter (cm) 4. The determination method of the texture is to cut the core of the steamed bun into a four cube with a size of 3 cm x 3 cm x 3 cm, and use the texture analyzer to determine the texture characteristics, which can measure the hardness, elasticity, cohesiveness, chewiness and resilience of the steamed bun. The texture analyzer is equipped with a 25 kg load cell and an aluminum circular probe (P / 05S). The test rate is 1 mm / s, the trigger force is 3 g, and the compression degree is 60%. Each group is repeated three times. 5. The sensory evaluation method is to score by a product evaluation team consisting of 100 people who master the sensory evaluation standard, repeated three times, and the team members rinse their mouths after each tasting and interval 5 minutes for the next tasting. The average value of the scores is taken as the final sensory score. The score standard is slightly adjusted according to the sensory score standard of GB / T 17320-2013, and the specific adjustment is shown in Table 2. Table 2 Sensory evaluation standard of perilla freeze-dried powder steamed bun

Claims

1. A method for preparing a novel perilla-flavored steamed bun, characterized in that: Includes the following steps: (1) Weighing of raw materials: (2) Raw material pretreatment: Fresh perilla is frozen in a vacuum freeze dryer to obtain dried perilla. The dried perilla is then pulverized in a universal high-speed pulverizer and passed through a 60-mesh sieve to obtain freeze-dried perilla powder. (3) Yeast activation: Add dry yeast to 30℃ warm water and stir to activate the yeast for 15 minutes; (4) Kneading the dough: Mix the high-gluten flour, pre-treated freeze-dried perilla powder, white sugar, and activated yeast suspension until all ingredients are fully combined and knead into a dough. (5) Fermentation: Place the kneaded dough into a bowl and seal it with plastic wrap. Place it in a constant temperature fermentation box for fermentation. Fermentation box parameters: temperature 40℃, humidity 80%RH, fermentation time 60min. (6) Shaping and proofing: Knead the dough into a smooth ball, place it on a steamer rack, cover the pot and proof at room temperature for 20 minutes; (7) Steaming: Pour 2000mL of water into a stainless steel steamer and steam using a 2100W induction cooker. After 10 minutes, change the heat to 1600W and steam for another 10 minutes. After turning off the heat, wait 5 minutes before opening the pot to get the steamed buns. The ingredients in step (1) described include high-gluten flour, freeze-dried perilla powder, white sugar, yeast, and water. For every 100g of high-gluten flour, there are 10.5-12g of freeze-dried perilla powder, 4.5-6g of white sugar, 4.5-5.0g of yeast, and 45-60g of water.

2. The method according to claim 1, characterized in that, The preparation method of the perilla powder includes the following steps: Pretreatment: Wash the fresh perilla leaves; Drying: The pretreated perilla leaves are freeze-dried under vacuum; Grinding: Grind the dried perilla leaves into perilla granules, pass them through a 60-mesh sieve, seal them, and store them at 4℃ for later use.

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