Bamboo plant carbon black steamed bun and preparation method thereof

Abstract

The bamboo plant carbon black steamed bun comprises the following raw materials in percentage by weight: 5%-8% of bamboo plant carbon black powder, 60%-70% of high gluten wheat flour, 20%-25% of low gluten wheat flour, 0.5%-1% of active dry yeast, a proper amount of water and 3%-5% of dietary fibers. The preparation method comprises the following steps: raw material pretreatment, primary fermentation, dietary fiber addition, secondary fermentation, steaming, cooling and packaging. According to the bamboo plant carbon black steamed bun and the preparation method thereof, a unique preparation process is provided, the effect of bamboo plant carbon black is ensured to be maximized, and the bamboo plant carbon black steamed bun with the functions of adsorbing toxins, promoting intestinal health, regulating blood sugar and the like is obtained; compared with traditional steamed buns, the steamed buns have the effects of being rich in nutrition, high in adsorption effect, capable of improving intestinal functions and controlling the blood sugar level, good in taste and the like.

Claims

1. Bamboo plant carbon black steamed buns, characterized by: The raw material ratio: Bamboo plant carbon black powder: 5%-8%; High-gluten wheat flour: 60%-70%; Low-gluten wheat flour: 20%-25%; Active dry yeast: 0.5%-1%; Water: appropriate amount; Dietary fiber: 3%-5%.

2. The bamboo plant carbon black steamed bun according to claim 1, characterized in that: The dietary fiber is one or more of resistant dextrin and wheat fiber.

3. The bamboo plant carbon black steamed bun according to claim 1, characterized in that: The raw materials of the bamboo plant carbon black steamed bread include, by weight: 100 parts of flour, 2 parts of bamboo carbon black, 45 parts of water, and 1 part of yeast.

4. A method for preparing bamboo plant carbon black steamed buns, characterized in that: The preparation method comprises the following steps: (1) Pretreatment of raw materials: adding bamboo plant carbon black powder to flour and mixing; (2) Primary fermentation, adding active dry yeast and then kneading the dough for fermentation; (3) adding dietary fiber and mixing thoroughly; (4) Secondary fermentation: fermentation again after shaping; (5) Steaming: steaming vegetable carbon black steamed buns; (6) Cooling packaging: Naturally cool to room temperature and vacuum pack.

5. The method for preparing bamboo plant carbon black steamed buns according to claim 4, characterized in that: In the step (1), the bamboo material is carbonized at 600-800°C for 4-6 hours and ground to a particle size of ≤50 μm and a specific surface area of ​​≥300 m 2 / g, soak it in 60℃ warm water for 2 hours, filter and dry it for later use; then pass the bamboo plant carbon black powder through a 100-mesh sieve, mix it with high-gluten and low-gluten wheat flour, and stir for 3-5 minutes to evenly distribute the carbon black powder.

6. The method for preparing bamboo plant carbon black steamed buns according to claim 4, characterized in that: In the step (2), active dry yeast and 35° C. warm water are added, and the dough is kneaded until the surface is smooth. The dough is placed in a fermentation box at 38° C. and 85% humidity, and fermented for 6-8 hours until the volume expands by 2 times.

7. The method for preparing bamboo plant carbon black steamed buns according to claim 4, characterized in that: After the primary fermentation in step (3) is completed, dietary fiber is added and stirred at a low speed for 5 minutes to allow the dietary fiber to fully absorb water and mix with the dough.

8. The method for preparing bamboo plant carbon black steamed buns according to claim 4, characterized in that: In the step (4), the dough is shaped and placed in a fermentation box at 37° C. and 80% humidity to ferment for 40-50 minutes until the volume expands by 1.5 times.

9. The method for preparing bamboo plant carbon black steamed buns according to claim 4, characterized in that: In the step (5), the steam is started with cold water, and after the steam is generated, the steam is steamed over high heat for 15-20 minutes, and the lid is opened 3-5 minutes after the heat is turned off to prevent shrinkage.

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