A hamburger embryo with a pigeon leaf and a manufacturing process thereof

Abstract

The application discloses a pigeon leaf hamburger embryo and a manufacturing process thereof, and belongs to the technical field of food processing. The hamburger embryo is made from high-gluten wheat flour and pigeon leaf powder as main raw materials, and does not add sucrose, oil, egg milk and chemical additives. Through pigeon leaf powder pretreatment and scientific processes of mixing, fermentation and baking, the problems of dough forming difficulty, poor expansion and rough taste after adding high plant powder are solved. The finished product is natural green, has fine and soft texture and elasticity, has a pigeon leaf plant fragrance, and has prominent health properties, and is suitable for use in hamburger stores and large-scale production.

Description

[0001] Technical Field This invention relates to the field of food processing technology, specifically to a green and healthy hamburger bun made by combining Guizhou's unique dove leaf powder with high-quality flour, and its production process. Background Technology

[0002] As a globally popular fast food, hamburgers have a huge market demand for their core component, the hamburger bun. However, current hamburger buns on the market generally suffer from the following problems: 1. Limited health benefits: The main ingredient is mostly refined white flour, which is low in dietary fiber, vitamins, and minerals, making long-term consumption detrimental to health. 2. Dependence on coloring additives: To give hamburger buns a unique color (such as green), artificial colorings are often used, posing safety risks and failing to meet current consumers' pursuit of "natural and healthy" products. 3. Insufficient integration of regional characteristics: There is a lack of innovative products that combine local specialty ingredients with modern Western fast food techniques, making it difficult to form a differentiated competitive advantage. Therefore, developing a new type of hamburger bun that is nutritious, naturally colored, has a unique taste, and carries regional cultural connotations has become a pressing technical challenge for the industry.

[0003] The present invention aims to overcome the shortcomings of existing technologies and provide a green and healthy hamburger bun made with dove leaf powder. This hamburger bun uses Guizhou dove leaf powder and high-gluten wheat flour as its core ingredients, resulting in a naturally vibrant green color and rich in dietary fiber and various bioactive components, achieving a balance between health and deliciousness. Another objective of the present invention is to provide a manufacturing process for the aforementioned hamburger bun. To achieve the above objectives, the present invention adopts the following technical solution: A green and healthy hamburger bun made with dove leaf powder, composed of the following ingredients in parts by weight: 60-80 parts high-gluten wheat flour, 5-15 parts dove leaf powder, 30-45 parts water, 0.5-1.2 parts yeast, 0.3-0.8 parts salt, and 0.2-0.5 parts natural improver. Preferably, the high-gluten wheat flour has a protein content of 11.5%-13.5% to ensure the gluten content and chewiness of the hamburger bun. Preferably, the dove leaf powder is a dried ultrafine powder of dove leaves with a mesh size of 80-120 mesh, which can be evenly dispersed in the dough, giving the hamburger bun a unique aroma and color. Preferably, the natural improver is prickly pear juice concentrate or Duyun Maojian tea extract, using Guizhou's characteristic fruit and vegetable ingredients to replace chemical improvers, improving dough extensibility and extending shelf life. The production process of the dove leaf powder green and healthy hamburger bun of the present invention includes the following steps: 1. Raw material pretreatment: Select fresh dove leaves free from diseases and pests, wash, blanch, dry at low temperature (40-60℃), then pulverize using an ultrafine pulverizer and pass through an 80-120 mesh sieve to obtain fine dove leaf powder. High-gluten wheat flour is passed through a 100 mesh sieve to ensure the purity of the raw materials. 2. Dough preparation: Put the weighed high-gluten wheat flour, dove leaf powder, yeast, and salt into a dough mixer and mix at low speed for 3 minutes to mix the ingredients evenly. 1. Slowly add warm water (32-38℃) and natural improver. First, mix at low speed until no dry powder remains (about 2 minutes), then switch to medium speed and mix for 5-8 minutes until the dough surface is smooth and has good extensibility. 2. First fermentation: Place the prepared dough in an environment of 26-28℃ and 75-80% humidity for 60-90 minutes until it doubles in volume. 3. Shaping and proofing: After degassing the fermented dough, divide it into small dough portions of 50-80g each, roll them into balls, and place them in hamburger bun molds. Proof in an environment of 35-38℃ and 85-90% humidity for 40-60 minutes until the buns are plump. 4. Baking and cooling: Place the proofed buns in the oven and bake at 180-190℃ (top heat) and 170-180℃ (bottom heat) for 10-15 minutes. After baking, unmold and cool to room temperature to obtain the finished product of the pigeon leaf powder green and healthy hamburger bun of this invention. Detailed Implementation

[0004] The present invention will be further described in detail below with reference to specific embodiments. Example

[0005] A green and healthy hamburger bun made with pigeon leaf powder has the following ingredient formula (by weight): 70 parts high-gluten wheat flour, 10 parts pigeon leaf powder, 35 parts water, 0.8 parts yeast, 0.4 parts salt, and 0.3 parts prickly pear juice concentrate. The production process is as follows: 1. Raw material pretreatment: Pigeon leaves are washed, blanched, dried at 60℃, and then pulverized and sieved through a 100-mesh sieve to obtain pigeon leaf powder. High-gluten wheat flour is sieved through a 100-mesh sieve. 2. Dough mixing: Flour, pigeon leaf powder, yeast, salt, and prickly pear juice concentrate are placed in a dough mixer, 35℃ warm water is added, and the dough is mixed at low speed for 3 minutes, then at medium speed for 6 minutes to obtain a smooth dough. 3. Fermentation: The dough is fermented at 28℃ for 80 minutes, until it doubles in size. 4. Shaping and proofing: The dough is divided into 60g portions, rounded, placed in a mold, and proofed at 38℃ and 85% humidity for 50 minutes. 5. Baking: Bake at 180℃ (top heat) and 170℃ (bottom heat) for 13 minutes. Let cool to obtain the finished product. Example

[0006] A green and healthy hamburger bun made with pigeon leaf powder has the following ingredient formula (parts by weight): 65 parts high-gluten wheat flour, 5 parts pigeon leaf powder, 35 parts water, 0.8 parts yeast, 0.4 parts salt, and 0.2 parts Duyun Maojian tea extract. The production process is as follows: 1. Raw material pretreatment: Pigeon leaf powder preparation is the same as in Example 1. 2. Dough mixing: Add 32℃ warm water, mix at low speed for 2 minutes, then mix at medium speed for 5 minutes. 3. Fermentation: Ferment at 27℃ for 70 minutes. 4. Shaping and proofing: Divide into 50g portions, proof at 37℃ and 80% humidity for 45 minutes. 5. Baking: Bake at 185℃ (top heat) and 175℃ (bottom heat) for 10 minutes. The finished product is obtained after cooling. Example

[0007] A green and healthy hamburger bun made with dove leaf powder has the following ingredient formula (parts by weight): 80 parts high-gluten wheat flour, 15 parts dove leaf powder, 45 parts water, 1.2 parts yeast, 0.8 parts salt, and 0.5 parts prickly pear juice concentrate. The production process is as follows: 1. Raw material pretreatment: Dove leaf powder preparation is the same as in Example 1. 2. Dough mixing: Add 38℃ warm water, mix at low speed for 3 minutes, then mix at medium speed for 8 minutes. 3. Fermentation: Ferment at 26℃ for 90 minutes. 4. Shaping and proofing: Divide into 80g portions, proof at 38℃ and 90% humidity for 60 minutes. 5. Baking: Bake at 190℃ top heat and 180℃ bottom heat for 15 minutes. The finished product is obtained after cooling.

[0008] Example test results Sensory and physicochemical tests were performed on the hamburger buns prepared in Example 1. The results showed: Color: Uniform bright green, without spots. Texture: Uniform internal honeycomb structure, without large voids. Taste: Soft and chewy, with a refreshing pigeon leaf aroma, without bitterness. Shelf life: After being sealed at room temperature for 3 days, the texture remained soft, and there was no mold growth.

Claims

1. A pigeon leaf hamburger bun and its manufacturing process, characterized in that, Includes the following ingredients by weight: high-gluten wheat flour: 60-80 parts; dove leaf powder: 5-15 parts; Water: 30-45 parts; Yeast: 0.5-1.2 parts; Salt: 0.3-0.8 parts; Natural amendment: 0.2-0.5 parts. The dove leaf powder is made from dried leaves of the dove (Premna microphylla Turcz.) through ultra-fine grinding, with a powder mesh size of 80-120 mesh.

2. The dove leaf powder green healthy hamburger bun according to claim 1, characterized in that, The high-gluten wheat flour has a protein content of 11.5%-13.5% and a wet gluten content of ≥30%.

3. The dove leaf powder green healthy hamburger bun according to claim 1, characterized in that, The natural improver is used to improve dough extensibility and shelf life.

4. A manufacturing process for preparing the green and healthy pigeon leaf powder hamburger bun according to any one of claims 1-3, characterized in that, Includes the following steps: (1) Raw material pretreatment: Wash the pigeon leaves, blanch them, dry them at low temperature, and then pulverize them into ultrafine powder. Pass them through an 80-120 mesh sieve for later use. Sift the high-gluten wheat flour to remove impurities. (2) Dough preparation: Mix the high-gluten wheat flour, pigeon leaf powder, yeast, and salt evenly. Add warm water and natural improver, and stir at low speed for 3-5 minutes until there is no dry powder. Then stir at medium speed for 5-8 minutes to form a smooth dough. (3) First fermentation: Place the dough in an environment with a temperature of 26-28℃ and a humidity of 75-80% for 60-90 minutes until the dough volume expands to twice its original size. (4) Shaping and proofing: Divide the fermented dough into small dough balls of 50-80g each, roll them into rounds, and place them in hamburger bun molds. Proof in an environment with a temperature of 35-38℃ and a humidity of 85-90% for 40-60 minutes until the buns are plump and about 8-10cm in diameter. (5) Baking: Place the proofed dough into the oven, set the top heat temperature to 180-190℃ and the bottom heat temperature to 170-180℃, bake for 10-15 minutes until the surface is golden yellow and has natural texture, and cool to room temperature after taking it out of the oven.

5. The manufacturing process according to claim 4, characterized in that, The temperature of the warm water in step (2) is 32-38℃.

6. The manufacturing process according to claim 4, characterized in that, In step (5), the moisture content of the baked hamburger buns is controlled at 20-25%, and the shelf life is ≥3 days at room temperature of 25℃.