Waxberry health steamed bun and processing method thereof

A technology of steamed bread and bayberry, applied in the field of bayberry health-care steamed bread and processing, can solve environmental pollution and other problems, achieve the effects of controlling high blood pressure, reducing serum lipid levels, and inhibiting the migration and growth of malignant tumor cells

Inactive Publication Date: 2012-01-25
陆建益
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problems of using bayberry nuclear waste and preventing environmental pollution, thereby providing a health-care steamed bun and a processing method thereof. The steamed bun produced by this method is not only fragrant and mellow, soft and soft, rich and balanced in nutrients, Moreover, regular consumption can adjust various functions of the human body to achieve the purpose of preventing and curing diseases and strengthening the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Raw material formula:

[0013] 30kg bayberry seed powder, 50kg flour, 13kg chickpea flour, 6.8kg maltooligosaccharide, 0.2kg instant active dry yeast, appropriate amount of water.

[0014] processing methods:

[0015] ① First collect the bayberry cores to remove impurities, rinse them with water, put them in a dryer for dehydration and dry them, send them to a heat flow drying furnace and dry them at 80°C until the water content is below 10%, and crush the dried bayberry cores with a pulverizer 115-mesh sieve to get red bayberry seed powder;

[0016] ② According to the above formula, take the flour and pour it into the mixer, and add 15-20% water of the flour content to make a flour slurry;

[0017] ③According to the above formula, take bayberry seed powder, chickpea flour, maltooligosaccharides, and instant active dry yeast, add them to the flour paste, mix evenly, and knead into a dough, and then place the kneaded dough at 25°C to 35°C. Ferment in an environment of...

Embodiment 2

[0019] Raw material formula:

[0020] 40kg bayberry seed powder, 35kg flour, 17kg chickpea flour, 7.6kg maltooligosaccharide, 0.4kg instant active dry yeast, appropriate amount of water.

[0021] processing methods:

[0022] ① First collect the bayberry core to remove impurities, rinse with clean water, put it into a dryer for dehydration and dry it, send it to a heat flow drying furnace and dry it at 75°C until the water content is below 10%, and crush the dried bayberry core with a pulverizer 100-mesh sieve to get red bayberry seed powder;

[0023] ② According to the above formula, take the flour and pour it into the mixer, and add 15-20% water of the flour content to make a flour slurry;

[0024] ③According to the above formula, take bayberry seed powder, chickpea flour, maltooligosaccharides, and instant active dry yeast, add them to the flour slurry, mix evenly, and form a dough, and then place the reconciled dough at 25°C to 35°C. Ferment in the environment of ℃ for 2...

Embodiment 3

[0026] Raw material formula:

[0027] 45kg bayberry seed powder, 30kg flour, 15kg chickpea flour, 9.2kg maltooligosaccharides, 0.8kg instant active dry yeast, appropriate amount of water.

[0028] processing methods:

[0029] ① First collect the bayberry cores to remove impurities, rinse them with water, put them in a dryer for dehydration and dry them, send them to a heat flow drying furnace and dry them at 80°C until the water content is below 10%, and crush the dried bayberry cores with a pulverizer 120-mesh sieve to obtain waxberry seed powder;

[0030] ② According to the above formula, take the flour and pour it into the mixer, and add 15-20% water of the flour content to make a flour slurry;

[0031] ③According to the above formula, take bayberry seed powder, chickpea flour, maltooligosaccharides, and instant active dry yeast, add them to the flour slurry, mix evenly, and form a dough, and then place the reconciled dough at 25°C to 35°C. Ferment in the environment of ...

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PUM

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Abstract

The invention relates to waxberry health steamed bun and a processing method thereof. Raw materials are formulated according to the weight percentage as that: 25 to 50 percent of waxberry seed powder, 40 to 70 percent of flour, 5 to 25 percent of chickpea powder, 2 to 15 percent of malto-oligosaccharide, 0.1 to 2 percent of immediately-foamed active dry yeast and water with appropriate quantity. The processing method comprises the following steps that: firstly waxberry seeds are collected to remove impurities, then the waxberry seeds are washed, dehydrated and dried, pulverized by a pulverizing machine and screened by a 80 to 120-mesh sieve to obtain the waxberry seed powder; then the flour is poured into a blender, and water with 10 to 15 percent of the flour content is added so as to be made into flour pulp; and the waxberry seed powder, the chickpea powder, the malto-oligosaccharide and the immediately-foamed active dry yeast are added into the flour pulp to be uniformly mixed, the flour pulp is made into dough to be fermented, the fermented dough is made into steamed bun to be foamed, and finally the foamed steamed bun is put into a pot to be steamed to form the finished product. The steamed bun which is produced through the method is not only delicious, flexible and rich and balanced in nutrients, but also is rich in multiple physical active substances such as vitamins, lysine, flavone, polyphenols and the like. After being eaten everyday, functions such as prevention of diseases, strengthening of body and delaying of senility can be realized.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a bayberry health-care steamed bun and a processing method thereof. Background technique [0002] Steamed bun is the staple food that people generally like, and traditional steamed bun is made of single flour, and its composition is simple, and taste is monotonous, and nutritional labeling is few. With the improvement of people's living standards and the increase of health care awareness, people have also put forward higher requirements for steamed buns, which not only require balanced nutrition but also have health care effects. my country's bayberry is rich in resources, and bayberry is not only a treasure in the fruit, but also a kind of medicinal and edible plant, which contains rich nutritional value and medical value. In recent years, with the continuous increase of red bayberry output, the deep processing industry of red bayberry has also obtained rapid development, and a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A23L7/104
Inventor 陆建益
Owner 陆建益
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