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Konjak steamed bread and manufacturing method thereof

A production method and technology of steamed bread, applied in the field of konjac steamed bread and its production, to achieve the effects of lowering blood fat, rich nutrition and delicious taste

Inactive Publication Date: 2010-06-23
李刚安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using konjac fine powder as a food additive can produce konjac health-care noodles, cakes, bread, corn dumplings and many other health foods, but steamed bun products using konjac as raw material have not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A. Take 30 kg of flour, add the required dry yeast, add 15 kg of water, and use a dough making machine to synthesize the dough.

[0013] B. The reconciled dough is fermented for 8-12 hours at a temperature of 26-28°C and a humidity of 70-80%. The fermentation time can also be flexibly adjusted according to the actual situation of its own production and by adjusting the amount of yeast.

[0014] C, get 60 kilograms of flour again, 10 kilograms of konjac fine powders and add in the above-mentioned fermented dough, add 28 kilograms of waters and put into the dough combining machine.

[0015] D, make steamed bun base.

[0016] E. Ferment the molded steamed buns for about 60 minutes at 28°C and 70-80% humidity.

[0017] F. Steam the fermented steamed bun base for 20 minutes on high heat and serve.

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PUM

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Abstract

The invention discloses a konjak steamed bread and a manufacturing method thereof. The konjak steamed bread takes konjak flavor powder and flour as raw materials. The manufacturing method comprises the following steps: taking 30% of flour, adding needed dried yeast, adding about 50% of water (in terms of the flour addition), and mixing flour into dough by a flour-mixing machine; fermenting the mixed dough at the temperature of 26-28 DEG C and humidity of 70-80% for 8-12 hours; taking 60% of flour and 10% of konjak flavor powder to be added into the fermented dough, adding 40% of water (in terms of the flour addition), and putting into the flour-mixing machine to be mixed into the dough; preparing a steamed bread blank; fermenting at the temperature of 28 DEG C and the humidity of 70-80% for 60 minutes; and steaming by high fire for 20 minutes. The product of the invention has delicious taste and abundant nutrition, can inhibit the adsorption of cholesterol and bile acid by intestinal tracts, lowers blood fat and blood sugar, has the efficacy of losing weight and can prevent and cure colon cancer and breast cancer.

Description

technical field [0001] The invention relates to a food, in particular to a konjac steamed bun and a preparation method thereof. Background technique [0002] Konjac is a food with low calorie and high dietary fiber. Konjac is the best soluble dietary fiber found so far, and has good health effects. The konjac fine powder obtained by physical processing of konjac is called "Oriental magic powder", which is a concentrated product of effective nutrients. The main active ingredient is glucomannan, which is not digested in the stomach after eating, and can be effectively absorbed Cholesterol and bile acids, and can inhibit intestinal absorption of cholesterol and bile acids. Konjac has high medical value. The glucomannan in konjac plays an important role in preventing many diseases of the digestive tract and cardiovascular system. Konjac has the effects of preventing and treating colon cancer and breast cancer, lowering blood fat, lowering blood sugar, and losing weight. It can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L1/29A23L1/214A23L19/10A23L33/00
Inventor 李刚安
Owner 李刚安
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