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Agaric steamed bun and processing method thereof

A processing method and fungus technology, applied in the field of food processing, can solve the problems of inability to realize the large-scale industrialization of nutritious steamed bread, inability to increase the dissolution of active ingredients, and no further deep processing, etc., and achieve prevention and treatment of fatty liver and senile osteoporosis, volume and The effect of increasing elasticity and decreasing viscosity

Active Publication Date: 2012-11-28
福建省龙海市安利达工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent is to directly grind the fungus into a pulp, and then add it to the flour as a filler to increase the nutrition of the product. However, the raw material of the fungus is simple to process without further processing, such as microbial fermentation, etc., which cannot increase the dissolution of active ingredients in the fungus and improve the quality of the product. The absorption of nutrients, and the problems of aging, weak flavor and rough quality of steamed buns have not been effectively solved, and the large-scale industrialization of nutritious steamed buns cannot be realized and cannot meet the needs of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Ingredients: 150 parts of flour, 75 parts of water, 15 parts of fungus, 1 part of active dry yeast, 1.5 parts of soybean lecithin, and 5 parts of white sugar.

[0022] Preparation method: After cleaning 15 parts of fungus, add 75 parts of water, cook at 90-100°C for 45 minutes, and then grind it into a pulp; add 0.8 parts of active dry yeast to the fungus pulp for fermentation, and at the same time mix 10 parts of flour and 5 1 part white sugar, fermentation time 1.5h, control the fermentation temperature 26~30℃, and make fermented mash; finally, the dough is fermented, that is, the remaining 140 parts flour, 1.5 parts soybean lecithin, 0.2 parts active dry yeast and fermented mash Stir well, carry out the second fermentation, and make steamed buns.

Embodiment 2

[0024] Ingredients: 160 parts of flour, 80 parts of water, 16 parts of fungus, 1.2 parts of active dry yeast, 2 parts of soybean lecithin, and 5 parts of white sugar.

[0025] Preparation method: After cleaning 16 parts of fungus, add 80 parts of water, cook at 90-100°C for 40 minutes, and then grind it into a pulp; add 0.9 parts of active dry yeast to the fungus pulp for fermentation, and at the same time mix 15 parts of flour and 5 1 part white sugar, fermentation time 2h, control the fermentation temperature 26-30℃, and make fermented mash; finally, the dough is fermented, that is, the remaining 145 parts flour, 2 parts soybean lecithin, 0.3 part active dry yeast and fermented mash are stirred together Evenly, carry out the second fermentation and make steamed buns.

Embodiment 3

[0027] Ingredients: 180 parts of flour, 100 parts of water, 20 parts of fungus, 1.5 parts of active dry yeast, 2.5 parts of soybean lecithin, and 2 parts of white sugar.

[0028] Preparation method: After cleaning 20 parts of fungus, add 100 parts of water, cook at 90-100°C for 45 minutes, and then grind it into a pulp; add 1.0 parts of active dry yeast to the fungus pulp for fermentation, and at the same time mix 20 parts of flour and 2 1 part white sugar, fermentation time 2h, control fermentation temperature 26~30℃, make fermented mash; finally dough fermentation, that is to stir the remaining 160 parts flour, 2.5 parts soybean lecithin, 0.5 part active dry yeast and fermented mash Evenly, carry out the second fermentation and make steamed buns.

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Abstract

The invention discloses an agaric steamed bun and a processing method thereof. The agaric steamed bun is prepared by processing agaric, flour, water, active dry yeast, soya bean lecithin and white sugar. The invention also provides a processing method of the agaric steamed bun, comprising the steps of cleaning agaric, cooking, grinding to obtain pulp, fermenting agaric pulp and fermenting dough. According to the agaric steamed bun disclosed by the invention, fermentation is carried out for two times, soluble dietary fibers in agaric can be improved, digestion of nutritional ingredient is enhanced, and usage cost of yeast is reduced; besides, soya bean lecithin is applied, thus the advantages that the product is difficult to age, internal structure is uniform and fine, volume is increased,tissue is softer and intelligence is promoted are given to the agaric steamed bun disclosed by the invention.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fungus steamed bun and a processing method thereof. Background technique [0002] Fungus refers to the edible fungus of the genus Auricularia (scientific name: Auricularia or Wood ear). It is a fruiting body gelatin, with a delicate taste and a special flavor. It is a famous edible fungus with high protein, low fat, and rich nutrition. Fungus is a well-known mountain delicacy, edible, medicinal, and tonic. Chinese people never tire of eating it on their dining tables. Modern medical research shows that fungus has the functions of nourishing blood and promoting blood circulation, lowering blood sugar and blood lipids, anti-aging, and improving body immunity. It is rich in polysaccharide colloids and has good smoothing effect. It is an important food for mine workers and textile workers. In addition, it also has certain anticancer and cardiovascular disease effects. ...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L1/105A23L7/104
Inventor 黄建实
Owner 福建省龙海市安利达工贸有限公司
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