Preparation method of manyprickle acanthopanax fruit polysaccharide steamed buns

Abstract

The invention discloses a making method of manyprickle acanthopanax fruit polysaccharide steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the acanthopanax fruit polysaccharide dry powder; 3) polysaccharide extraction: extracting acanthopanax fruit polysaccharide by adopting an ultrasonic water extraction method, and setting ultrasonic parameters: 35 minutes at 55 DEG C, 200W and a material-liquid ratio of 1: 10g / mL. (4) kneading dough: stirring the high gluten flour, the acanthopanax fruit polysaccharide powder, the white granulated sugar and the yeast suspension together, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation for 60 minutes at the temperature of 40 DEG C and the humidity of 80% RH; (6) shaping and fermenting: kneading the dough until the surface is smooth, and fermenting at room temperature for 20 minutes; and (7) steaming: steaming for 10 minutes at the power of 2100W and then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain a finished product. The manyprickle acanthopanax fruit polysaccharide steamed bun takes the flour and the manyprickle acanthopanax fruit polysaccharide as main raw materials, and the prepared manyprickle acanthopanax fruit polysaccharide steamed bun is rich in fragrance, attractive in color and rich in nutrition and can be eaten as functional food.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and relates to a preparation method of Acanthopanax senticosus fruit polysaccharide steamed bread, in particular to the application of Acanthopanax senticosus fruit polysaccharide powder in the preparation of steamed bread, and finally obtains steamed bread products with good color and special flavor. BACKGROUND

[0002] Acanthopanax senticosus (Rupr. & Maxim.) is a plant of the Araliaceae family, a perennial deciduous shrub, usually densely spiny for one or two years, rarely only nodal spines or no spines, and five leaves intersecting each other, hence the name Acanthopanax senticosus. The dried roots, rhizomes or stems of Acanthopanax senticosus are recorded in the Chinese Pharmacopoeia (2020 edition) and can be used as medicine, which has the effects of benefiting qi and invigorating the spleen, tonifying the kidney and tranquilizing the mind. Acanthopanax senticosus is a plant with medicinal and edible properties, and its rhizomes are mainly used as medicinal materials. The stem tips and tender leaves can be used as vegetables or made into "Acanthopanax tea", and the fruits can be used to make wine, which has a relatively wide edible value.

[0003] Steamed bread is a traditional Chinese food with a long history. It is made from flour, yeast and other raw materials, and is steamed after fermentation. Steamed bread has a soft and easy-to-digest texture, and is suitable for people of all ages. In addition to basic white steamed bread, there are also colorful steamed breads made by adding various ingredients such as brown sugar and vegetable juice, which enrich the taste and nutrition. In Chinese traditional culture, steamed bread symbolizes good luck and reunion, and is often used in festivals and family gatherings. Today, steamed bread has become an indispensable staple food on Chinese tables, and is deeply loved by people.

[0004] In recent years, with the development of economy and the increasing attention of people to health, people pay more and more attention to health and also more and more understand the saying "three parts of medicine are toxic". Therefore, more and more people want to protect their own health through food. The present application adds Acanthopanax senticosus fruit polysaccharide to steamed bread to increase the nutritional components and active components contained in steamed bread. Acanthopanax senticosus fruit polysaccharide greatly improves the nutrition and shelf life of steamed bread, and also has a unique and special color and flavor. BRIEF DESCRIPTION OF DRAWINGS

[0005] Figure 1 Appearance of Acanthopanax senticosus fruit polysaccharide steamed bread

[0006] Figure 2 High neck ratio of Acanthopanax senticosus fruit polysaccharide steamed bread

[0007] Figure 3 Specific volume of Acanthopanax senticosus fruit polysaccharide steamed bread

[0008] Figure 4 Antioxidation of Acanthopanax senticosus fruit polysaccharide steamed bread

[0009] Figure 5Sensory diagram of steamed buns with acanthopanax senticosus fruit polysaccharide SUMMARY

[0010] The present application aims at overcoming the problem of single nutrition in the traditional steamed buns in the making process and providing a method for making steamed buns with acanthopanax senticosus fruit polysaccharide. The method not only improves the utilization rate of acanthopanax senticosus fruit polysaccharide, but also improves the shelf life of steamed buns without adding any preservatives, and improves the quality and taste of steamed buns.

[0011] Technical scheme: A method for making steamed buns with acanthopanax senticosus fruit polysaccharide, specifically comprising the following steps: (1) weighing of raw materials: accurately weighing the required raw materials according to the proportion; (2) pretreatment of raw materials: drying fresh acanthopanax senticosus fruit to obtain dried acanthopanax senticosus fruit, and then crushing the dried acanthopanax senticosus fruit with a universal high-speed crusher and passing it through a 60-mesh sieve to obtain acanthopanax senticosus fruit powder. (3) extraction of polysaccharide: extracting acanthopanax polysaccharide by ultrasonic water extraction method, and setting the ultrasonic parameters as follows: 55℃, 35min, 200W, and material liquid ratio 1:10g / mL, and then drying to obtain acanthopanax polysaccharide powder for standby. (4) activation of yeast: adding dry yeast into 30℃ warm water and stirring to activate the yeast for 15min; (5) dough mixing: mixing high-gluten flour, pretreated acanthopanax senticosus fruit polysaccharide powder, white granulated sugar and activated yeast suspension until all the materials are fully mixed to form a dough; (6) fermentation: placing the kneaded dough into a container and sealing it with plastic wrap, and then placing it into a constant temperature fermentation box for fermentation, and setting the parameters of the fermentation box as follows: temperature 40℃, humidity 80%RH, and fermentation time 90min; (7) shaping and proofing: kneading the dough into a smooth spherical shape, placing it on a steaming grate, covering it with a pot lid and proofing it at room temperature for 10min; (8) steaming: measuring 2000mL of water and pouring it into a stainless steel steamer, and then steaming it for 10min at a power of 2100W of an electromagnetic oven, and then changing the power to 1600W and steaming it for another 10min, and then stopping the fire for 5min and opening the pot to obtain the finished steamed buns.

[0012] Advantages of the present application: The present application provides a method for preparing steamed buns with acanthopanax senticosus fruit polysaccharide, which uses flour and acanthopanax senticosus fruit polysaccharide powder as main raw materials, and the prepared steamed buns with acanthopanax senticosus fruit polysaccharide are rich in aroma, color and nutrition, and can be used as staple food and functional food. DETAILED DESCRIPTION

[0013] The present application will be further illustrated by specific examples in the following, and 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 not to limit the scope of the present application. Specific embodiment 1: (1) The raw materials are weighed according to the proportion; (2) The raw material pretreatment: the fresh acanthopanax fruit is dried to obtain dried acanthopanax fruit, and the dried acanthopanax fruit is crushed by a universal high-speed crusher and then sieved through a 60-mesh sieve to obtain acanthopanax fruit powder; (3) Extraction of polysaccharides: acanthopanax polysaccharides are extracted by ultrasonic water extraction, and the ultrasonic parameters are set as follows: 55℃, 35min, 200W, and a solid-liquid ratio of 1:10g / mL. The acanthopanax polysaccharides are dried to obtain acanthopanax polysaccharide powder for standby; (4) Yeast activation: dry yeast is added to warm water at 30℃ and stirred to activate the yeast for 15min; (5) Mixing: high-gluten flour, pretreated acanthopanax polysaccharide powder, white granulated sugar, and activated yeast suspension are stirred until all the materials are fully mixed to form a dough; (6) Fermentation: the kneaded dough is placed in a pot and sealed with plastic wrap, and then placed in a constant-temperature fermentation box for fermentation. The fermentation box parameters are set as follows: temperature 40℃, humidity 80%RH, and fermentation time 90min; (7) Shaping and proofing: the dough is kneaded into a smooth spherical shape and placed on a steamer grate, and then covered with a pot lid for proofing at room temperature for 10min; (8) Steaming: 2000mL of water is measured and poured into a stainless steel steamer. The power of the electromagnetic oven is set to 2100W for 10min, and then changed to 1600W for another 10min. After 5min of fire stopping, the pot is opened to obtain the finished product of steamed buns. The raw materials described in step (1) include high-gluten flour, acanthopanax polysaccharide powder, white granulated sugar, yeast, and water. For every 100g of high-gluten flour, 0.5g of acanthopanax polysaccharide powder, 4g of white granulated sugar, 4g of yeast, and 45g of water are added. Specific embodiment 2: (1) The raw materials are weighed according to the proportion; (2) The raw material pretreatment: the fresh acanthopanax fruit is dried to obtain dried acanthopanax fruit, and the dried acanthopanax fruit is crushed by a universal high-speed crusher and then sieved through a 60-mesh sieve to obtain acanthopanax fruit powder; (3) Extraction of polysaccharides: acanthopanax polysaccharides are extracted by ultrasonic water extraction, and the ultrasonic parameters are set as follows: 55℃, 35min, 200W, and a solid-liquid ratio of 1:10g / mL. The acanthopanax polysaccharides are dried to obtain acanthopanax polysaccharide powder for standby; (4) Yeast activation: dry yeast is added to warm water at 30℃ and stirred to activate the yeast for 15min; (5) Mixing: high-gluten flour, pretreated acanthopanax polysaccharide powder, white granulated sugar, and activated yeast suspension are stirred until all the materials are fully mixed to form a dough; (6) Fermentation: Put the kneaded dough into a container 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°C, humidity 80% RH, and fermentation time 90 min; (7) 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 10 min; (8) 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 change the power to 1600 W for another 10 min. After stopping the fire for 5 min, open the pot to obtain the steamed bun product. The raw materials described in step (1) include high-gluten flour, acanthopanax senticosus fruit polysaccharide powder, white granulated sugar, yeast, and water. In 100 g of high-gluten flour, 1.0 g of acanthopanax senticosus fruit polysaccharide dry powder, 5 g of white granulated sugar, 4.5 g of yeast, and 50 g of water are added. Specific embodiment 3: ((1) Weighing of raw materials: accurately weigh the required raw materials according to the proportion; (2) Pretreatment of raw materials: dry fresh acanthopanax senticosus fruits to obtain dried acanthopanax senticosus fruit dry, and then crush the dried acanthopanax senticosus fruit dry with a universal high-speed crusher and pass it through a 60-mesh sieve to obtain acanthopanax senticosus fruit dry powder; (3) Extraction of polysaccharides: extract acanthopanax polysaccharides by ultrasonic water extraction, and then dry them into acanthopanax polysaccharide powder for later use; (4) Yeast activation: add dry yeast to 30°C warm water and stir to activate the yeast for 15 min; (5) Mixing: mix high-gluten flour, pretreated acanthopanax senticosus fruit polysaccharide dry powder, white granulated sugar, and activated yeast suspension until all the materials are fully mixed and formed into a dough; (6) Fermentation: put the kneaded dough into a container 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°C, humidity 80% RH, and fermentation time 90 min; (7) 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 10 min; (8) 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 change the power to 1600 W for another 10 min. After stopping the fire for 5 min, open the pot to obtain the steamed bun product. The raw materials described in step (1) include high-gluten flour, acanthopanax senticosus fruit polysaccharide powder, white granulated sugar, yeast, and water. In 100 g of high-gluten flour, 1.0 g of acanthopanax senticosus fruit polysaccharide dry powder, 5 g of white granulated sugar, 4.5 g of yeast, and 50 g of water are added.

[0017] The above-described embodiments are merely examples for the convenience of understanding, and it should be noted that those skilled in the art can make several improvements on the basis of the description of the technical solutions and embodiments of the present application without departing from the present application, and these improvements shall also belong to the protection scope of the present application.

[0018] Table 1 is the determination result of the physicochemical properties of steamed buns. Table 1 Comparison of sensory evaluation and color difference of steamed buns 1. Appearance determination: After cooling, the acanthopanax senticosus polysaccharide steamed buns were placed in a photographing box to take pictures of their apparent structure. 2. The determination method of specific volume is to wrap the cooled steamed buns for 30 minutes with a fresh-keeping film, then determine the volume V of the steamed buns by water displacement method, and determine the mass M of the steamed buns by electronic balance. This process is repeated three times, and the average value is taken. The specific volume calculation formula is: λ = V / M In the formula: λ is the specific volume, mL / g; V is the volume of the steamed bun, mL; M is the mass of the steamed bun, g. 3. The determination method of color difference is to randomly take two samples from each batch of samples, cut the samples into two halves from the center, and adjust the zero and calibrate the standard according to the color difference instrument instruction. The L, a, b values measured by the color difference instrument 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 color, positive value indicates red degree, the larger the positive value, the deeper the red; negative value indicates green degree, the smaller the negative value, the deeper the green; b is the yellow-blue color difference in color, positive value indicates yellow degree, the larger the positive value, the deeper the yellow; negative value indicates blue degree, 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 buns. After the steamed buns are cooked and cooled for 1 h, the color difference meter is used to measure the skin of the steamed buns at three different positions, each average value is repeated three times, and the average value is taken. 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) 4. The determination method of height-diameter ratio is to measure the height and diameter of the steamed buns at three different positions with a ruler, take the average value of each group to calculate the height-diameter ratio. Each site is measured three times. The height-diameter ratio is calculated according to the formula. Height-diameter ratio = height (cm) / diameter (cm) 5、The method for measuring the texture is to cut the steamed bun core into a 3cm x 3cm x 3cm square, and the texture characteristics are measured by using a texture analyzer, so that the hardness, elasticity, cohesiveness, chewiness and resilience of the steamed bun can be measured. The texture analyzer is equipped with a 25kg load cell and an aluminum circular probe (P / 05S). The test rate is 1mm / s, the trigger force is 3g, and the compression degree is 60%. Each group is measured three times. 6、The antioxidant property is measured: 1g of acanthopanax senticosus fruit polysaccharide steamed bun is placed in 20mL of deionized solution, soaked for 1h, then centrifuged at 5000r / min for 10min, and the supernatant is collected for use. 15μL of sample solution is mixed with 285μL of ABTS solution (7mM), and the absorbance is measured at 734nm by using an enzyme marker (Ensight tm, PerkinElmer, USA) after 6min of reaction in the dark. In addition, the sample is diluted 2-fold, 100μL is mixed with an equal volume of DPPH solution (0.2mM), and the absorbance is measured at 517nm by using an enzyme marker after 30min of reaction in the dark. Vc is used as a control group, and the final scavenging capacity is expressed as mmol Vc / g steamed bun. 7、The sensory evaluation method is to score by a tasting panel consisting of 100 people who master the sensory evaluation standard, repeated three times, and the panel members rinse their mouths after each tasting and the next tasting is performed after 5min. The average score is taken as the final sensory score. The scoring standard is adjusted slightly according to the sensory evaluation standard GB / T 17320-2013, and the specific standard is shown in Table 2. Table 1 Sensory evaluation standard of acanthopanax senticosus fruit polysaccharide steamed bun

Claims

1. A method for preparing Acanthopanax senticosus fruit polysaccharide steamed buns, characterized in that: Mix the ingredients according to the following weight ratio: 100g high-gluten flour, 0.5-1.5g Acanthopanax senticosus polysaccharide powder, 4.0-6.0g white sugar, 4.0-5.0g yeast, and 45-55g water.

2. The method according to claim 1, characterized in that: The preparation method of the Acanthopanax senticosus polysaccharide steamed bun includes the following steps: (1) Weighing raw materials: Weigh the required raw materials accurately according to the proportion; (2) Raw material pretreatment: Fresh Acanthopanax senticosus fruit is dried to obtain dried Acanthopanax senticosus fruit. The dried Acanthopanax senticosus fruit is then pulverized using a universal high-speed pulverizer and passed through a 60-mesh sieve to obtain Acanthopanax senticosus fruit powder. (3) Extraction of polysaccharides: Acanthopanax senticosus polysaccharides were extracted by ultrasonic water extraction. The ultrasonic parameters were set as follows: 55℃ for 35 min, 200W, and material-liquid ratio of 1:10 g / mL. The polysaccharides were dried into Acanthopanax senticosus polysaccharide powder for later use. (4) Yeast activation: Add dry yeast to 30℃ warm water and stir to activate the yeast for 15 minutes; (5) Kneading the dough: Mix the high-gluten flour, the pre-treated Acanthopanax senticosus polysaccharide powder, white sugar, and the activated yeast suspension until all the ingredients are fully combined and knead into a dough. (6) Fermentation: Place the kneaded dough into a container 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 90min. (7) 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 10 minutes; (8) Steaming: Measure 2000mL of water and pour it into a stainless steel steamer. Steam for 10 minutes at 2100W power on an induction cooker, then change to 1600W and steam for another 10 minutes. After turning off the heat for 5 minutes, open the pot to get the steamed buns.

Images