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Flavored steamed bun and preparation method thereof

A technology for steamed bread and flavor, which is applied to the field of flavored steamed bread and its preparation, can solve problems such as no consideration, and achieve the effects of preventing hair from prematurely whitening or falling off, increasing skin elasticity, and improving surface color and taste.

Inactive Publication Date: 2013-08-28
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eating sesame paste regularly is beneficial to the development of bones and teeth, and has a positive effect on adjusting partial eclipse and anorexia. It can also correct and prevent iron-deficiency anemia, prevent premature graying or loss of hair, laxative and laxative, and increase skin elasticity. It is one of the nutritious and healthy foods that people like to eat, but its scope of use is currently limited to coating on food or stirring on the surface of food for seasoning, but it has not been considered as a raw material for food production. Means to integrate it into the main ingredients to produce food with unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Mix 45g sesame paste with 210g water to make a sesame paste mixture, set aside;

[0020] (2) Roast 15g of peanuts in an oven, let them cool, and crush them to make peanut powder for later use;

[0021] (3) Mix water, honey and eggs according to the mass ratio of 2:2:3 and stir evenly to prepare the egg-honey mixture, which is ready for use;

[0022] (4) Take 500g of high-gluten wheat flour, 15g of peanut powder, 9g of active yeast, and 20g of white sugar, mix well, add the sesame paste mixture in step (1) and make a dough, put the dough in a proofing box, and keep the temperature at 33-38°C, keep the humidity at 78-84%. After the dough is proofed, make steamed buns. Put the steamed buns into the steamer for 15 minutes and take them out. Brush a layer of egg and honey mixture on the surface of the steamed buns, and then put them in the oven at 80°C Bake for 20 minutes, cool and vacuum pack.

Embodiment 2

[0024] (1) Mix 50g sesame paste with 220g water and make a sesame paste mixture, set aside;

[0025] (2) Bake 20g of peanuts in an oven, let them cool, and crush them to make peanut powder for later use;

[0026] (3) Mix water, honey and eggs according to the mass ratio of 2:2:3 and stir evenly to prepare the egg-honey mixture, which is ready for use;

[0027] (4) Take 500g of high-gluten wheat flour, 20g of peanut powder, 10g of active yeast, and 23g of sugar, mix well, add the sesame paste mixture in step (1) and make a dough, put the dough in the proofing box, and keep the temperature at 33-38°C, keep the humidity at 78-84%. After the dough is proofed, make steamed buns. Put the steamed buns into the steamer and steam for 14 minutes, take them out, brush a layer of egg and honey mixture on the surface of the steamed buns, and then put them in the oven at 60°C Bake for 22 minutes, cool and vacuum pack.

Embodiment 3

[0029] (1) Mix 48g sesame paste with 215g water to make sesame paste mixture, set aside;

[0030] (2) Bake 18g of peanuts in an oven, let them cool, and crush them to make peanut powder for later use;

[0031] (3) Mix water, honey and eggs according to the mass ratio of 2:2:3 and stir evenly to prepare the egg-honey mixture, which is ready for use;

[0032] (4) Take 500g of high-gluten wheat flour, 18g of peanut powder, 8g of active yeast, and 18g of white sugar, mix well, add the sesame paste mixture in step (1) and make a dough, put the dough in a proofer, and keep the temperature at 33-38°C, keep the humidity at 78-84%. After the dough is proofed, make steamed buns. Put the steamed buns into the steamer and steam for 16 minutes, take them out, brush a layer of egg and honey mixture on the surface of the steamed buns, and then put them in the oven at 70°C Bake for 21 minutes, cool and vacuum pack.

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Abstract

The invention provides a flavored steamed bun and a preparation method thereof. The steamed bun comprises (by weight) 500 parts of wheat flour, 45-50 parts of white sesame paste, 15-20 parts of peanut, 18-23 parts of white sugar, and 8-10 parts of active yeast. The preparation method comprises the steps of (1) mixing sesame paste with water at weight ratio of 1:(4-5) to obtain sesame paste mixed solution; (2) baking peanut in oven, cooling, and pulverizing into powder; and (3) mixing wheat flour, peanut powder, white sugar and active yeast, adding the sesame paste mixed solution, blending into dough, proofing, making into bun, steaming, brushing a layer of egg-honey mixed solution, baking in oven, and vacuum-packaging. The steamed bun increases nutritional components (calcium, magnesium, iron, zinc, vitamin B, vitamin E, unsaturated fatty acid, etc.) special in sesame paste to realize abundant nutrition. The adoption of baking after steaming prolongs product shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flavored steamed bun and a preparation method thereof. Background technique [0002] Mantou is a traditional Chinese noodle dish. It is delicious, soft and easy to digest. It is one of the staple foods on people's tables. The current steamed bread varieties are basically single-flour steamed bread or multi-flour miscellaneous grain steamed bread, and the variety and efficacy are relatively monotonous. How to organically integrate the food crops with significant effects into the steamed bread making process so that they have both the characteristics of steamed bread and the characteristics of steamed bread? Giving dietotherapy function, the strength of development is far from enough, makes the dietotherapy effect of the steamed bun of existing kind not remarkable enough. [0003] Sesame paste, also called sesame paste, is a sauce made by frying and grinding sesame seeds...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 吴晓伟刘海轶潘冬梅郭爱平
Owner ANHUI SCI & TECH UNIV
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