Steamed bun with sour dough, buckwheat and pumpkin and making method of steamed bun
By using old noodles, buckwheat flour and pumpkin powder in steamed buns combined with active dry yeast fermentation, the problems of single nutrition and long fermentation time of traditional steamed buns are solved, and the effect of rich nutrition and shortening fermentation time is achieved, and economic benefits and industrial production capacity are improved.
Patent Information
- Application Number
- CN202510676023.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-24
- Publication Date
- 2025-08-12
AI Technical Summary
Traditional steamed buns have single nutrients and a long fermentation time, resulting in low economic benefits and difficulty in achieving industrial production.
Old noodles are used, buckwheat flour and pumpkin powder as the main raw materials, combined with active dry yeast to co-ferment, shorten the fermentation time through one fermentation and second fermentation, and maintain the traditional old noodles flavor.
It has achieved a nutritious taste of steamed buns, and at the same time greatly shortened the fermentation time, improved economic benefits, and provided technical support for industrial production.
Smart Images
Figure SMS_1
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a sourdough buckwheat and pumpkin steamed bun and a production method thereof. Background Art
[0002] Buckwheat is rich in nutrients such as starch, protein, vitamins, trace elements and dietary fiber. It also contains a large number of biologically active substances such as polyphenols, sugar alcohols, alkaloids and anthraquinones. It has excellent antioxidant, blood sugar lowering, blood lipid lowering, blood pressure lowering, anti-aging and other physiological activities.
[0003] Pumpkin is rich in nutrients and contains carbohydrates, vitamins, proteins, multiple amino acids, fats, etc. It has great medicinal value in preventing and treating diabetes, repelling insects, protecting eyesight, lowering cholesterol, preventing and fighting cancer, and removing heavy metals.
[0004] Traditional steamed buns are mostly made of white flour as the main raw material, and the nutritional components are relatively simple. In order to meet people's demand for steamed buns with rich nutrition and unique taste, a kind of old-fashioned buckwheat pumpkin steamed bun and its production method are proposed, which uses flour, buckwheat flour and pumpkin flour as the main raw materials. In order to improve the taste of traditional steamed buns, it takes a lot of time to ferment. To achieve industrial production, a large amount of equipment and space are required, resulting in low economic benefits. In order to ensure the taste while improving the economic benefits, old dough is now combined with active dry yeast to ferment the dough. On the basis of maintaining the traditional old dough flavor, the dough fermentation time is shortened, providing technical support for the quality improvement and industrial production of traditional fermented noodle products. Summary of the Invention
[0005] (1) Technical problems solved
[0006] In response to the shortcomings of the existing technology, the present invention provides a sourdough buckwheat pumpkin steamed bun and a production method thereof, which has the advantages of rich nutritional ingredients and taste and greatly shortened fermentation time to improve economic benefits, thereby solving the problem of low economic benefits due to single nutritional ingredients and taste and long fermentation time.
[0007] (2) Technical solution
[0008] In order to achieve the above-mentioned purpose of enriching the nutritional components and taste and greatly shortening the fermentation time to improve the economic benefits, the present invention provides the following technical solution: a traditional buckwheat and pumpkin steamed bun and a production method thereof comprising the following steps:
[0009] 1) Ultrafine grinding of buckwheat and pumpkin: Select appropriate amounts of dried buckwheat and pumpkin, place them in an ultrafine grinder respectively, set the grinding temperature to -5°C to 10°C, and the grinding time to 20 min. After grinding, take them out for later use.
[0010] 2) Preparation of buckwheat and pumpkin composite powder: Ultrafinely ground buckwheat flour and pumpkin flour were mixed in a mass ratio of 1:1 to prepare composite powder.
[0011] 3) Weighing of raw materials: Take a certain mass of flour, add 36% of the compound flour to the flour mass, 6% of the white sugar (crushed), 80% of the old dough to the flour mass, 0.6% of the active dry yeast to the flour mass, and 1% of the dough improver to the flour mass.
[0012] 4) Activation of the leavening agent: the weighed old dough is made into small pieces or powder, water is added according to the mass ratio of old dough to water of 1:5 to 1:10, and the mixture is stirred evenly. The mixture is placed in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for activation for 30 to 60 minutes. During the activation process, the dough is stirred regularly to make the old dough into a thin paste. The weighed active dry yeast and water are added according to the mass ratio of 1:5 to 1:10, and stirred evenly. The mixture is activated in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 15 to 20 minutes.
[0013] 5) Mixing: Mix the weighed buckwheat flour, pumpkin flour, flour, powdered sugar, dough improver, and activated starter evenly, add a certain amount of water (the mass ratio of total flour to water is 2:1, and the amount can be adjusted appropriately according to the softness and hardness of the dough), place in a vacuum dough mixer, and mix at low speed for 8-10 minutes to make dough.
[0014] 6) Primary fermentation: Place the kneaded dough in a fermentation box at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 40 to 50 minutes. The fermentation time can be adjusted appropriately according to the fermentation status of the dough.
[0015] 7) Secondary fermentation: Add 10% to 15% of the flour mass to the dough that has been fermented once, and knead the dough for 5 to 8 minutes, then place it in a fermentation box for secondary fermentation. The fermentation temperature is 35°C to 40°C, the fermentation humidity is 75% to 85%, and the fermentation time is 30 to 40 minutes. The fermentation time can be adjusted appropriately according to the fermentation status of the dough.
[0016] 8) Pressing the dough: Take 0.1% to 0.2% of the weight of flour and an appropriate amount of flour, mix them evenly, mix with the fermented dough, knead the dough at a low speed for 5 to 8 minutes to make the dough neutral, and press the kneaded dough 4 to 6 times before forming it.
[0017] 9) Proofing: Place the formed steamed bun dough in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 10 to 20 minutes.
[0018] 10) Steaming: Steam the dough for 25-30 minutes after proofing, and simmer for 3-6 minutes.
[0019] 11) Cooling and packaging: After the steamed buns are cooled, they are packaged and the finished product is ready.
[0020] Preferably, in step 1), the dried pumpkin is prepared by peeling and washing a mature pumpkin, slicing it, air-drying it, steaming it, and then drying it in the sun. Both the tartary buckwheat and the dried pumpkin are required to have a sufficiently low moisture content. The crushing equipment can be a jet mill or a ball mill, etc. These devices can crush the material into smaller particles, thereby improving the utilization rate of the raw materials and the nutritional value of the product.
[0021] Preferably, in step 2), the mixing equipment is a three-dimensional mixer, a V-shaped mixer, etc. These devices can ensure that the powders are fully mixed to achieve a uniform effect.
[0022] Preferably, in steps 3), 4), and 5), the quality of the old dough has an important influence on the taste and flavor of the product. The old dough should be well fermented, free of odor and deterioration. The order and method of mixing and stirring are as follows: first, dry ingredients such as flour, compound flour, white sugar, and dough improver are placed in a mixing container and mixed evenly; then, active dry yeast is dissolved in warm water and then added to the old dough and stirred evenly; finally, the old dough and yeast solution are gradually added to the dry ingredients, stirring while adding, until a uniform dough is formed.
[0023] Preferably, in steps 7) and 8), the gluten network structure of the dough needs to be kept intact as much as possible, so the dough needs to be kneaded gently to avoid excessive kneading that causes the dough to produce gluten and affects the softness after fermentation.
[0024] Compared with the prior art, the present invention provides a sourdough buckwheat pumpkin steamed bun and a production method thereof, which has the following beneficial effects:
[0025] 1. The traditional buckwheat and pumpkin steamed bun and the production method thereof add buckwheat flour and pumpkin flour into flour, so that the steamed bun has the taste of both buckwheat and pumpkin and has high nutritional value.
[0026] 2. The old-dough buckwheat pumpkin steamed bun and the production method thereof, by adding old dough into flour and first activating the old dough with a leavening agent, then evenly mixing the activated leavening agent with flour and immediately performing a primary and secondary fermentation, so that the steamed bun can maintain the traditional old-dough flavor and greatly shorten the dough fermentation time, which not only improves the quality of the steamed bun but also provides technical support for industrial production. DETAILED DESCRIPTION
[0027] 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 embodiments described 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 efforts are within the scope of protection of the present invention.
[0028] Example 1:
[0029] 1) Buckwheat and pumpkin ultrafine grinding
[0030] Select appropriate amounts of buckwheat and dried pumpkin, place them in an ultrafine grinder respectively, set the grinding temperature to -5℃~10℃, the grinding time to 20min, and take them out after grinding for later use.
[0031] 2) Preparation of buckwheat and pumpkin composite powder
[0032] Weigh 32.4 g of buckwheat flour and 32.4 g of pumpkin flour, mix well and prepare composite powder.
[0033] 3) Raw material weighing
[0034] Weigh 144g old dough, 180g flour, 10.8g powdered sugar (crushed), 1.08g active dry yeast, and 1.8g dough improver respectively.
[0035] 4) Starter activation
[0036] Make the weighed old dough into small pieces or powder, add water according to the mass ratio of old dough to water of 1:5, and stir evenly. Place it in a proofing room with a temperature of 37°C and a humidity of 85% to activate for 30 minutes. Stir regularly during the activation process to make the old dough into a thin paste.
[0037] Weigh active dry yeast and water in a material-liquid ratio of 1:5, stir evenly, and activate in a proofing room at a temperature of 37°C and a humidity of 85% for 15 minutes.
[0038] 5) Kneading noodles
[0039] Mix the weighed compound powder, flour, powdered sugar, dough improver and activated leavening agent evenly, add a certain amount of water (the mass ratio of total flour to water is 2:1, and the amount can be adjusted appropriately according to the softness and hardness of the dough), place it in a vacuum dough mixer, and knead the dough at low speed for 8 minutes to make dough.
[0040] 6) Primary fermentation
[0041] Place the kneaded dough in a fermentation box at a fermentation temperature of 37°C and a fermentation humidity of 85% for 50 minutes. The fermentation time can be adjusted appropriately according to the fermentation status of the dough.
[0042] 7) Secondary fermentation
[0043] Add 18g of flour to the dough that has been fermented once, knead the dough for 6 minutes, and then place it in a fermentation box for secondary fermentation. The fermentation temperature is 37°C, the fermentation humidity is 85%, and the fermentation time is 40 minutes. The fermentation time can be adjusted appropriately according to the fermentation status of the dough.
[0044] 8) Pressing and forming
[0045] Weigh 0.27g of edible alkali and 10g of flour respectively, mix well, mix with the fermented dough, knead the dough at low speed for 5 minutes to make the dough neutral, and shape the kneaded dough after pressing it 4 times.
[0046] 9) Proofing
[0047] The formed steamed bun dough was placed in a proofing room at a temperature of 37°C and a humidity of 85% for 15 minutes.
[0048] 10) Steaming
[0049] After proofing, steam the raw dough of steamed buns in boiling water for 25 minutes and simmer for 5 minutes.
[0050] 11) Cooling and packaging
[0051] After the steamed buns are cooled, they are packaged and become the finished product.
[0052] Comparative Example 1
[0053] 1) Buckwheat and pumpkin ultrafine grinding
[0054] Select appropriate amounts of buckwheat and dried pumpkin, place them in an ultrafine grinder respectively, set the grinding temperature to -5℃~10℃, the grinding time to 20min, and take them out after grinding for later use.
[0055] 2) Preparation of buckwheat and pumpkin composite powder
[0056] Weigh 32.4 g of buckwheat flour and 32.4 g of pumpkin flour, mix well and prepare composite powder.
[0057] 3) Raw material weighing
[0058] Weigh 144g old dough, 180g flour, 10.8g powdered sugar (crushed), 1.08g active dry yeast, and 1.8g dough improver respectively.
[0059] 4) Activation of old dough starter
[0060] Make the weighed old dough into small pieces or powder, add water according to the mass ratio of old dough to water of 1:5, and stir evenly. Place it in a proofing room with a temperature of 37°C and a humidity of 85% to activate for 60 minutes. Stir regularly during the activation process until it becomes a thin paste.
[0061] 5) Kneading noodles
[0062] Mix the weighed compound powder, flour, powdered sugar, dough improver and activated sourdough starter evenly, add a certain amount of water (the mass ratio of total flour to water is 2:1, and the amount can be adjusted appropriately according to the softness and hardness of the dough), place it in a vacuum dough mixer, and knead the dough at low speed for 8 minutes to make dough.
[0063] 6) Primary fermentation
[0064] Place the kneaded dough in a fermentation box at a fermentation temperature of 37°C and a fermentation humidity of 85% for 10 hours. The fermentation time can be adjusted appropriately according to the fermentation status of the dough.
[0065] 7) Secondary fermentation
[0066] Add 18g of flour to the dough that has been fermented once, knead the dough for 6 minutes, and then place it in a fermentation box for secondary fermentation. The fermentation temperature is 37°C, the fermentation humidity is 85%, and the fermentation time is 1 hour. The fermentation time can be adjusted appropriately according to the fermentation status of the dough.
[0067] 8) Pressing and forming
[0068] Weigh 0.36g of edible alkali and 10g of flour respectively, mix well, mix with the fermented dough, knead the dough at low speed for 5 minutes to make the dough neutral, and shape the kneaded dough after pressing it 4 times.
[0069] 9) Proofing
[0070] The formed steamed bun dough was placed in a proofing room at a temperature of 37°C and a humidity of 85% for 20 minutes.
[0071] 10) Steaming
[0072] After proofing, steam the raw dough of steamed buns in boiling water for 25 minutes and simmer for 5 minutes.
[0073] 11) Cooling and packaging
[0074] After the steamed buns are cooled, they are packaged and become the finished product.
[0075] A comparative analysis of the dough fermentation time, product industrial production time, and sensory quality of the old-fashioned buckwheat and pumpkin steamed buns prepared by the present invention (Example 1) and the traditional pure old-fashioned buckwheat and pumpkin steamed buns (Comparative Example 1) is shown in Table 1. Compared with the traditional pure old-fashioned buckwheat and pumpkin steamed buns, the industrial production time of the old-fashioned buckwheat and pumpkin steamed buns prepared by the present invention is shortened by 3.5 times, and the product quality is close to the flavor of the traditional pure old-fashioned buckwheat and pumpkin steamed buns. This technical method is of great significance for promoting the industrial production of traditional fermented noodle products.
[0076] Table 1 Comparative analysis of buckwheat and pumpkin steamed bun production process
[0077]
[0078] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. A traditional buckwheat and pumpkin steamed bun and a production method thereof, characterized by: The following steps are involved: 1) Ultrafine grinding of buckwheat and pumpkin: Select appropriate amounts of dried buckwheat and pumpkin, place them in an ultrafine grinder respectively, set the grinding temperature to -5°C to 10°C, and the grinding time to 20 min. After grinding, take them out for later use. 2) Preparation of buckwheat and pumpkin composite powder: Ultrafinely ground buckwheat flour and pumpkin flour were mixed in a mass ratio of 1:1 to prepare composite powder. 3) Weighing of raw materials: Take a certain mass of flour, add 36% of the compound flour to the flour mass, 6% of the white sugar (crushed), 80% of the old dough to the flour mass, 0.6% of the active dry yeast to the flour mass, and 1% of the dough improver to the flour mass. 4) Activation of the leavening agent: the weighed old dough is made into small pieces or powder, water is added according to the mass ratio of old dough to water of 1:5 to 1:10, and the mixture is stirred evenly. The mixture is placed in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for activation for 30 to 60 minutes. During the activation process, the dough is stirred regularly to make the old dough into a thin paste. The weighed active dry yeast and water are added according to the mass ratio of 1:5 to 1:10, and stirred evenly. The mixture is activated in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 15 to 20 minutes. 5) Mixing: Mix the weighed buckwheat flour, pumpkin flour, flour, powdered sugar, dough improver, and activated starter evenly, add a certain amount of water (the mass ratio of total flour to water is 2:1, and the amount can be adjusted appropriately according to the softness and hardness of the dough), place in a vacuum dough mixer, and mix at low speed for 8-10 minutes to make dough. 6) Primary fermentation: Place the kneaded dough in a fermentation box at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 40 to 50 minutes. The fermentation time can be adjusted appropriately according to the fermentation status of the dough. 7) Secondary fermentation: Add 10% to 15% of the flour mass to the dough that has been fermented once, and knead the dough for 5 to 8 minutes, then place it in a fermentation box for secondary fermentation. The fermentation temperature is 35°C to 40°C, the fermentation humidity is 75% to 85%, and the fermentation time is 30 to 40 minutes. The fermentation time can be adjusted appropriately according to the fermentation status of the dough. 8) Pressing the dough: Take 0.1% to 0.2% of the weight of flour and an appropriate amount of flour, mix them evenly, mix with the fermented dough, knead the dough at a low speed for 5 to 8 minutes to make the dough neutral, and press the kneaded dough 4 to 6 times before forming it. 9) Proofing: Place the formed steamed bun dough in a proofing room at a temperature of 35°C to 40°C and a humidity of 75% to 85% for 10 to 20 minutes. 10) Steaming: Steam the dough for 25-30 minutes after proofing, and simmer for 3-6 minutes. 11) Cooling and packaging: After the steamed buns are cooled, they are packaged and the finished product is ready.
2. The traditional buckwheat and pumpkin steamed bun and its production method according to claim 1, characterized in that: In the step 1), the dried pumpkin is prepared by peeling and washing a mature pumpkin, slicing it, air-drying it, steaming it, and then drying it in the sun. Both the tartary buckwheat and the dried pumpkin are required to have a sufficiently low moisture content. The crushing equipment can be a jet mill or a ball mill, etc. These devices can crush the material into smaller particles, thereby improving the utilization rate of the raw materials and the nutritional value of the product.
3. The traditional buckwheat and pumpkin steamed bun and its production method according to claim 1, characterized in that: In the step 2), the mixing equipment is a three-dimensional mixer, a V-type mixer, etc. These devices can ensure that the powders are fully mixed to achieve a uniform effect.
4. The traditional buckwheat and pumpkin steamed bun and its production method according to claim 1, characterized in that: In the steps 3), 4), and 5), the quality of the old dough has an important influence on the taste and flavor of the product. The old dough should be well fermented, free of odor and deterioration. The order and method of mixing and stirring are as follows: first, dry ingredients such as flour, compound flour, white sugar, and dough improver are placed in a stirring container and mixed evenly; then, active dry yeast is dissolved in warm water and then added to the old dough and stirred evenly; finally, the old dough and yeast solution are gradually added to the dry ingredients, stirring while adding, until a uniform dough is formed.
5. The traditional buckwheat and pumpkin steamed bun and the production method thereof according to claim 1, characterized in that: In the steps 7) and 8), the gluten network structure of the dough needs to be kept intact as much as possible, so the dough needs to be kneaded gently to avoid excessive kneading that may cause the dough to produce gluten and affect the softness after fermentation.