Formula of double-taste delicious small steamed bun

Abstract

The invention relates to a double-taste delicious small steamed bun formula, the small steamed bun comprises a first-taste dough and a second-taste dough bonded on the first-taste dough, and the main materials of the first-taste dough and the second-taste dough are edible potato starch, trehalose, eggs, wheat flour and skimmed milk powder; the auxiliary materials of the first-taste dough and the second-taste dough comprise malt syrup, condensed milk and lactose. The first-taste dough and the second-taste dough are ingeniously combined to form the unique double-taste small steamed bun, consumers can select different second additives such as milk, strawberries, purple sweet potatoes, chocolates, cherries or pumpkins according to personal preferences, and the requirements of different consumers for diversified foods are met; the proportion of the potato starch to the wheat flour is adjusted, so that the small steamed bun has crisp mouth feel and soft internal texture, the balance of mouth feel and crisp degree is realized, and the defect that the traditional steamed bun is single and rough in mouth feel is overcome.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a formula of small steamed buns with double flavors. Background Art

[0002] Wangzai steamed buns are a common children's snack food. They are mainly made from wheat flour, white sugar, vegetable oil, etc. and are made through a baking process. The finished product is usually round or oval in shape, of moderate size, with a golden surface and a crispy texture. Due to its soft texture, it is not easy for children to choke, so it is more popular among children's snacks.

[0003] With the improvement of living standards, consumers' demand for food is no longer limited to a single flavor and basic nutritional needs, but they pay more attention to the diversity, taste and nutritional value of food. The traditional steamed buns have a single taste and lack rich nutrients and diverse flavor options. Therefore, in recent years, steamed bun products with various flavors have appeared on the market, but most of these products are simply added with pigments or flavors, which not only have limited nutritional value, but also can hardly meet consumers' pursuit of high-quality food in terms of taste and appearance.

[0004] In addition, in the production process of traditional steamed buns, there is often a lack of consideration for the refined combination of raw materials and nutritional balance, resulting in deficiencies in the product's taste, shelf life and health attributes. For example, small steamed buns made with only wheat flour, although they have a certain gluten quality, have a rough taste and lack crispness and delicateness; and the sweetness of small steamed buns mostly comes from white sugar, which is relatively sweet and lacks the support of other flavors, making it difficult to meet consumers' demand for low-sugar, healthy foods.

[0005] At the same time, in the production of double-flavored foods, existing technologies mostly use simple superposition or mixing methods, which results in unclear flavor levels, and problems such as flavor separation or uneven mixing are prone to occur during the production process, ultimately affecting the appearance and taste of the product.

[0006] Therefore, a double-flavor delicious small steamed bun formula with rich taste and flavor is designed to meet the needs of different consumers for diversified food. Summary of the invention

[0007] The object of the present invention is to provide a double-flavored delicious small steamed bun formula to solve the problems raised in the above background technology.

[0008] To achieve the above object, the present invention provides the following technical solution: a double-flavor delicious small steamed bun formula, wherein the small steamed bun comprises a first-flavor dough and a second-flavor dough bonded to the first-flavor dough, wherein the main ingredients of the first-flavor dough and the second-flavor dough are: edible potato starch, trehalose, eggs, wheat flour, and skim milk powder;

[0009] The auxiliary materials of the first flavor dough and the second flavor dough are: maltose syrup, condensed milk, lactose, lecithin, ammonium bicarbonate, and β-carotene;

[0010] The materials of the first flavor dough and the second flavor dough also include a first additive, wherein the first additive is egg yolk powder, beetroot powder, spinach powder and a second additive;

[0011] The second additive is powder of any one of milk flavor, strawberry flavor, purple potato flavor, chocolate flavor, cherry flavor and pumpkin flavor.

[0012] As a preferred technical solution of the present invention, the main material components are: 20-40% edible potato starch, 10-12% trehalose, 20% eggs, 15-18% wheat flour, and 6-8% skim milk powder;

[0013] As a preferred technical solution of the present invention, the main material components are: 30% edible potato starch, 12% trehalose, 20% eggs, 18% wheat flour, 8% skim milk powder

[0014] As a preferred technical solution of the present invention, the auxiliary material components are: 4-5% maltose syrup, 3% condensed milk, 2% lactose, 0.2-0.4% phospholipids, 0.2-0.3% ammonium bicarbonate, and 0.04-0.05% beta-carotene;

[0015] As a preferred technical solution of the present invention, the auxiliary material components are: 5% maltose syrup, 3% condensed milk, 2% lactose, 0.4% phospholipids, 0.3% ammonium bicarbonate, and 0.05% beta-carotene;

[0016] As a preferred technical solution of the present invention, the first additive component is: 0.3% egg yolk powder, 0.14% beetroot powder, 0.38% spinach powder and 0.43% second additive.

[0017] A method for preparing double-flavor dough for small steamed buns with double flavors, comprising:

[0018] Mix a certain proportion of potato starch, wheat flour, skimmed milk powder, lactose, and ammonium bicarbonate, and sieve the dry material for later use;

[0019] Beat the eggs, add a certain proportion of trehalose, maltose syrup, condensed milk, lecithin, and β-carotene, and mix well to obtain a wet material;

[0020] Pour the wet ingredients into the dry ingredients, then add a certain proportion of egg yolk powder, beetroot powder, and spinach powder, and mix into a uniform basic dough;

[0021] Divide the basic dough into two parts, add the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough;

[0022] Rolling the first flavor dough and the second flavor dough into strips respectively, applying adhesive on the surface of the first flavor noodles, and gluing the second flavor dough onto the first flavor noodles to obtain double-flavor noodles;

[0023] Using a cutter to cut the double-flavor noodles into unit lengths to obtain double-flavor noodle grains;

[0024] The double-flavored dough is obtained by extruding and rounding the double-flavored flour grains.

[0025] As a preferred technical solution of the present invention, the adhesive is any one of water, egg white or a mixture of water and egg white.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The present invention forms a unique double-flavored small steamed bun by skillfully combining the first-flavor dough and the second-flavor dough. Consumers can choose different second additives according to their personal preferences, such as milk, strawberry, purple potato, chocolate, cherry or pumpkin flavors, to meet the needs of different consumers for diversified food.

[0028] The invention adjusts the ratio of potato starch to wheat flour so that the small steamed buns have a crispy taste and a soft internal texture, achieves a balance between taste and crispness, and overcomes the shortcomings of traditional steamed buns that have a single and rough taste.

[0029] The steamed bun formula of the present invention is added with a variety of nutrients, such as trehalose, egg yolk powder, beetroot powder, spinach powder, etc., which not only provides rich vitamins, minerals and dietary fiber, but also has multiple health benefits such as anti-oxidation, anti-inflammatory, and promoting intestinal health. In addition, the low sweetness property of trehalose meets the consumer's demand for low-sugar food.

[0030] The present invention uses egg white or a mixture of water and egg white as a binder between the doughs, so as to form a strong bonding layer between the first-flavor dough and the second-flavor dough, thereby preventing the double-flavor food from cracking easily during processing or eating, and ensuring that the double-flavor small steamed buns have a complete appearance and uniform color.

[0031] The double-flavor dough of the present invention is prepared by rolling two flavors of dough into strips and then bonding them together, thereby avoiding the waste of scraps caused by traditional mold cutting, improving the utilization rate of raw materials, and reducing production costs. The method is simple to operate, easy to industrialize, and has good economy and environmental protection.

[0032] The invention optimizes the formula and process, adds appropriate amounts of lactose and ammonium bicarbonate into the formula, improves the taste and enhances the shelf life of the product, so that the double-flavored small steamed buns have a longer shelf life at room temperature. Meanwhile, the longer shelf life can also reduce the loss of food during transportation and sales, thereby improving the economy and market competitiveness of the product and bringing significant benefit improvement to food production enterprises. DETAILED DESCRIPTION

[0033] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0034] Example 1

[0035] A double-flavor delicious small steamed bun recipe, wherein the small steamed bun comprises a first-flavor dough and a second-flavor dough bonded to the first-flavor dough, i.e., the double-flavor small steamed bun. After the first-flavor dough and the second-flavor dough are prepared, the following method can be used to prepare the double-flavor dough:

[0036] Method 1:

[0037] S01 rolling the first flavor dough and the second flavor dough into strips respectively to prepare first flavor noodles and second flavor noodles;

[0038] S02 applying an adhesive on the surface of the first flavor noodles, and bonding the second flavor dough to the first flavor noodles to obtain double-flavor noodles;

[0039] S03 uses a cutter to cut the double-flavor noodles into unit lengths to obtain double-flavor noodle grains;

[0040] S04 puts the double-flavored dough grains into an extrusion rounding machine to obtain double-flavored dough.

[0041] Method 2:

[0042] S01 rolling the first flavor dough and the second flavor dough into first flavor dough sheets and second flavor dough sheets respectively;

[0043] S02 applying adhesive on the surface of the first flavor dough sheet, and bonding the second flavor dough sheet to the first flavor dough sheet to obtain a double-flavor dough sheet;

[0044] S03 uses a mold to press the double-flavor dough sheet to obtain a double-flavor dough.

[0045] All of the above methods can make double-flavor dough, but in actual operation, the double-flavor dough prepared by method 2 is not subjected to secondary adhesion strengthening treatment, and is prone to cracking during later baking, and requires more consumables; and the remaining dough from the mold used in method 2 cannot be reused, so the amount of double-flavor dough prepared by the first flavor dough and the second flavor dough of the same weight is less than that of method 1; therefore, after considering factors such as product appearance and raw material utilization rate, this embodiment selects method 1 to achieve the preparation of double flavors.

[0046] Among them, the adhesive is any one of clear water, egg white or a mixture of clear water and egg white. The egg white is rich in protein and can form a relatively strong adhesive layer between the first flavor dough and the second flavor dough, effectively enhancing the adhesion between the doughs, maintaining the intact shape of the dough during baking, and making the double-flavored steamed buns present a more perfect appearance; and the clear water and egg white mixture combines the advantages of clear water and egg white, which has the easy availability and convenience of clear water, and the strong viscosity and stability of egg white. Therefore, the ratio of clear water to egg white can be adjusted according to the need to obtain adhesives with different bonding strengths to meet the requirements of different flavors of dough for bonding effects.

[0047] Furthermore, the small steamed buns include a first flavor dough and a second flavor dough adhered to the first flavor dough, and the first flavor dough and the second flavor dough are configured in equal portions.

[0048] The main ingredients for the first and second flavors include:

[0049] Edible potato starch for providing a crispy texture; low-sweetness sugar and trehalose for providing good moisturizing properties; wheat flour for enhancing gluten and improving molding properties; skim milk powder for enhancing milk flavor; eggs for providing protein and emulsification.

[0050] The auxiliary materials of the first and second flavors include:

[0051] Maltose syrup is used to increase sweetness and viscosity; condensed milk is used to increase milk flavor and sweetness; lactose is used to increase sweetness and crispness; lecithin is used as an emulsifier to improve the texture of the dough; ammonium bicarbonate is used as a leavening agent to increase the crispness; beta-carotene is used as a natural pigment to increase color.

[0052] Furthermore, the materials of the first flavor and the second flavor both contain a first additive, and the first additive includes:

[0053] Egg yolk powder is rich in vitamin D, which helps children's growth and development, improves taste and promotes digestion; beetroot powder is rich in vitamin C, which helps children's brain development, and has anti-inflammatory, antioxidant and blood pressure lowering functions; spinach powder is rich in various nutrients and can promote intestinal peristalsis; the second additive is used to enrich the taste and supplement nutrition.

[0054] Furthermore, the second additive includes: powder of any one of the raw materials of milk flavor, strawberry flavor, purple sweet potato flavor, chocolate flavor, cherry flavor and pumpkin flavor, each of which not only has unique nutritional components and health benefits, but also can bring rich taste and color to the steamed buns. Foods of different colors can attract the baby's attention and improve the baby's appetite.

[0055] Among them, strawberry flavor is rich in vitamin C; purple sweet potato flavor is rich in selenium and anthocyanins; chocolate flavor contains theobromine and magnesium; cherry flavor is rich in vitamin A and iron; pumpkin flavor is rich in β-carotene and vitamin E, etc. Therefore, in the actual preparation process, the proportion of various raw materials can be flexibly adjusted according to the tastes and nutritional needs of different babies to make a variety of delicious and healthy steamed buns.

[0056] Example 2

[0057] According to the components, 20-40% edible potato starch, 15-18% wheat flour, 6-8% skim milk powder, 2% lactose, and 0.2-0.3% ammonium bicarbonate are mixed, and the dry material is sieved for later use;

[0058] Take 20% of eggs according to the components, add 10-12% of trehalose, 4-5% of maltose syrup, 3% of condensed milk, 0.2-0.4% of phospholipids, and 0.04-0.05% of beta-carotene, mix well, and obtain wet material;

[0059] Pour the obtained wet material into the dry material, then take 0.3% egg yolk powder, 0.14% beetroot powder, and 0.38% spinach powder according to the components, and stir to form a uniform basic dough;

[0060] Divide the basic dough into two parts, add 0.43% of the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough;

[0061] The double-flavor dough is prepared from the first-flavor dough and the second-flavor dough using the technical solution of Example 1. The double-flavor dough is then placed in an oven preheated to 160° C. and baked at a constant temperature for 10-15 minutes until the surface is slightly yellow. After baking, the dough is taken out and cooled on a baking net. Finally, the dough is stored in a sealed container to prevent moisture.

[0062] Example 3

[0063] According to the ingredients, 20% edible potato starch, 28% wheat flour, 8% skim milk powder, 2% lactose, and 0.3% ammonium bicarbonate are mixed, and the dry material is sieved for later use;

[0064] Take 20% of eggs according to the composition, add 12% of trehalose, 5% of maltose syrup, 3% of condensed milk, 0.4% of phospholipids, and 0.05% of beta-carotene, and mix well to obtain wet material;

[0065] Pour the obtained wet material into the dry material, then take 0.3% egg yolk powder, 0.14% beetroot powder, and 0.38% spinach powder according to the components, and stir to form a uniform basic dough;

[0066] Divide the basic dough into two parts, add 0.43% of the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough;

[0067] The double-flavor dough is prepared from the first-flavor dough and the second-flavor dough using the technical solution of Example 1. The double-flavor dough is then placed in an oven preheated to 160° C. and baked at a constant temperature for 10-15 minutes until the surface is slightly yellow. After baking, the dough is taken out and cooled on a baking net. Finally, the dough is stored in a sealed container to prevent moisture.

[0068] Example 4

[0069] According to the ingredients, 25% edible potato starch, 23% wheat flour, 8% skim milk powder, 2% lactose, and 0.3% ammonium bicarbonate are mixed, and the dry material is sieved for later use;

[0070] Take 20% of eggs according to the composition, add 12% of trehalose, 5% of maltose syrup, 3% of condensed milk, 0.4% of phospholipids, and 0.05% of beta-carotene, and mix well to obtain wet material;

[0071] Pour the obtained wet material into the dry material, then take 0.3% egg yolk powder, 0.14% beetroot powder, and 0.38% spinach powder according to the components, and stir to form a uniform basic dough;

[0072] Divide the basic dough into two parts, add 0.43% of the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough;

[0073] The double-flavor dough is prepared from the first-flavor dough and the second-flavor dough using the technical solution of Example 1. The double-flavor dough is then placed in an oven preheated to 160° C. and baked at a constant temperature for 10-15 minutes until the surface is slightly yellow. After baking, the dough is taken out and cooled on a baking net. Finally, the dough is stored in a sealed container to prevent moisture.

[0074] Example 5

[0075] According to the ingredients, 30% edible potato starch, 18% wheat flour, 8% skim milk powder, 2% lactose, and 0.3% ammonium bicarbonate are mixed, and the dry material is sieved for later use;

[0076] Take 20% of eggs according to the composition, add 12% of trehalose, 5% of maltose syrup, 3% of condensed milk, 0.4% of phospholipids, and 0.05% of beta-carotene, and mix well to obtain wet material;

[0077] Pour the obtained wet material into the dry material, then take 0.3% egg yolk powder, 0.14% beetroot powder, and 0.38% spinach powder according to the components, and stir to form a uniform basic dough;

[0078] Divide the basic dough into two parts, add 0.43% of the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough;

[0079] The double-flavor dough is prepared from the first-flavor dough and the second-flavor dough using the technical solution of Example 1. The double-flavor dough is then placed in an oven preheated to 160° C. and baked at a constant temperature for 10-15 minutes until the surface is slightly yellow. After baking, the dough is taken out and cooled on a baking net. Finally, the dough is stored in a sealed container to prevent moisture.

[0080] Example 6

[0081] According to the ingredients, 35% edible potato starch, 13% wheat flour, 8% skim milk powder, 2% lactose, and 0.3% ammonium bicarbonate are mixed, and the dry material is sieved for later use;

[0082] Take 20% of eggs according to the composition, add 12% of trehalose, 5% of maltose syrup, 3% of condensed milk, 0.4% of phospholipids, and 0.05% of beta-carotene, and mix well to obtain wet material;

[0083] Pour the obtained wet material into the dry material, then take 0.3% egg yolk powder, 0.14% beetroot powder, and 0.38% spinach powder according to the components, and stir to form a uniform basic dough;

[0084] Divide the basic dough into two parts, add 0.43% of the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough;

[0085] The double-flavor dough is prepared from the first-flavor dough and the second-flavor dough using the technical solution of Example 1. The double-flavor dough is then placed in an oven preheated to 160° C. and baked at a constant temperature for 10-15 minutes until the surface is slightly yellow. After baking, the dough is taken out and cooled on a baking net. Finally, the dough is stored in a sealed container to prevent moisture.

[0086] Example 7

[0087] According to the ingredients, 40% edible potato starch, 8% wheat flour, 8% skim milk powder, 2% lactose and 0.3% ammonium bicarbonate are mixed, and the dry material is sieved for later use;

[0088] Take 20% of eggs according to the composition, add 12% of trehalose, 5% of maltose syrup, 3% of condensed milk, 0.4% of phospholipids, and 0.05% of beta-carotene, and mix well to obtain wet material;

[0089] Pour the obtained wet material into the dry material, then take 0.3% egg yolk powder, 0.14% beetroot powder, and 0.38% spinach powder according to the components, and stir to form a uniform basic dough;

[0090] Divide the basic dough into two parts, add 0.43% of the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough;

[0091] The double-flavor dough is prepared from the first-flavor dough and the second-flavor dough using the technical solution of Example 1. The double-flavor dough is then placed in an oven preheated to 160° C. and baked at a constant temperature for 10-15 minutes until the surface is slightly yellow. After baking, the dough is taken out and cooled on a baking net. Finally, the dough is stored in a sealed container to prevent moisture.

[0092] The double-flavored steamed buns prepared in Examples 3-7 were evaluated by 5 people of appropriate age, who tasted the double-flavored steamed buns prepared in Examples 3-7 respectively, and scored the following data. The average value of the 5 people was used as the final evaluation score. The effect examples corresponding to each example are shown in the following Table 1 (the scoring range is 1-10 points, with 10 points being the highest score):

[0093] Example Taste humidity Crispness Sweetness Perception Flavor Appearance Health attributes Preservability 3 8.2 7.5 8.8 8.6 8.4 8.0 7.8 8.5 4 8.4 7.8 8.5 8.4 8.6 8.2 7.5 8.2 5 8.6 8.0 8.0 8.2 8.8 8.4 7.2 7.8 6 8.8 8.2 7.5 8.0 9.0 8.6 6.8 7.5 7 9.0 8.5 7.0 7.8 9.2 8.8 6.5 7.0

[0094] Table 1 Analysis and Description:

[0095] The higher the proportion of edible potato starch, the higher the internal moisture of the double-flavor steamed buns, the softer and more delicate the taste, and the smoother the surface, so the flavor and appearance will be better; the lower the proportion of wheat flour, the worse the crispness; the higher the potato starch, the worse the sweetness perception; when the potato starch proportion is higher, the GI value will also become higher, and the health attribute score will also decrease; when the potato starch proportion is higher, the hygroscopicity increases and the preservation score gradually decreases.

[0096] Conclusion: Example 7 has the best taste, but the crispness is lower; Example 3 has the best crispness, but the taste is slightly inferior; Example 5 has a balanced performance in terms of taste, moisture, crispness, sweetness perception, etc., and is suitable for most consumers.

[0097] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0098] The above description is only used to illustrate the technical solution of the present invention rather than to limit it. Other modifications or equivalent substitutions made to the technical solution of the present invention by ordinary technicians in this field should be included in the scope of the claims of the present invention as long as they do not depart from the spirit and scope of the technical solution of the present invention.

Claims

1. A double-flavored delicious small steamed bun formula, wherein the small steamed bun comprises a first-flavor dough and a second-flavor dough bonded to the first-flavor dough, characterized in that: The main ingredients of the first flavor dough and the second flavor dough are: edible potato starch, trehalose, eggs, wheat flour, and skimmed milk powder; The auxiliary materials of the first flavor dough and the second flavor dough are: maltose syrup, condensed milk, lactose, lecithin, ammonium bicarbonate, and β-carotene; The materials of the first flavor dough and the second flavor dough also include a first additive, wherein the first additive is egg yolk powder, beetroot powder, spinach powder and a second additive; The second additive is powder of any one of milk flavor, strawberry flavor, purple potato flavor, chocolate flavor, cherry flavor and pumpkin flavor.

2. The double-flavored delicious small steamed bun formula according to claim 1, characterized in that: The main material components are: 20-40% edible potato starch, 10-12% trehalose, 20% egg, 15-18% wheat flour and 6-8% skim milk powder.

3. The double-flavored delicious small steamed bun formula according to claim 2, characterized in that: The main material components are: 30% edible potato starch, 12% trehalose, 20% eggs, 18% wheat flour and 8% skim milk powder.

4. The double-flavored delicious small steamed bun formula according to claim 1, characterized in that: The auxiliary material components are: 4-5% maltose syrup, 3% condensed milk, 2% lactose, 0.2-0.4% phospholipid, 0.2-0.3% ammonium bicarbonate and 0.04-0.05% beta-carotene.

5. The double-flavored delicious small steamed bun formula according to claim 4, characterized in that: The auxiliary material components are: 5% maltose syrup, 3% condensed milk, 2% lactose, 0.4% phospholipid, 0.3% ammonium bicarbonate and 0.05% beta-carotene.

6. The double-flavored delicious small steamed bun formula according to claim 1, characterized in that: The first additive component is: 0.3% egg yolk powder, 0.14% beetroot powder, 0.38% spinach powder and 0.43% second additive.

7. The method for preparing double-flavor dough for small steamed buns with double flavors according to any one of claims 1 to 6, characterized in that: include: Mix a certain proportion of potato starch, wheat flour, skimmed milk powder, lactose, and ammonium bicarbonate, and sieve the dry material for later use; Beat the eggs, add a certain proportion of trehalose, maltose syrup, condensed milk, lecithin, and β-carotene, and mix well to obtain a wet material; Pour the wet ingredients into the dry ingredients, then add a certain proportion of egg yolk powder, beetroot powder, and spinach powder, and mix into a uniform basic dough; Divide the basic dough into two parts, add the required second additive to each part, and obtain a first-flavor dough and a second-flavor dough; Rolling the first flavor dough and the second flavor dough into strips respectively, applying adhesive on the surface of the first flavor noodles, and gluing the second flavor dough onto the first flavor noodles to obtain double-flavor noodles; Using a cutter to cut the double-flavor noodles into unit lengths to obtain double-flavor noodle grains; The double-flavored dough is obtained by extruding and rounding the double-flavored flour grains.

8. The double-flavored delicious small steamed bun formula according to claim 7, characterized in that: The adhesive is any one of water, egg white or a mixture of water and egg white.