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Kiwi steamed bun and preparation method thereof

A technology of kiwi fruit and kiwi fruit juice, which is applied in food preparation, baking, dough processing, etc., to achieve the effect of ensuring appetite and enriching the taste

Inactive Publication Date: 2015-07-01
刘芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its taste is single, and the content of protein and vitamin contained therein is low, far below the vitamin content that human body needs to ingest from food every day, so existing steamed bread can't satisfy people's demand to balanced nutrition and health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Select ripe kiwifruit, peel and wash, add water, beat with a beater, and kiwifruit pulp: water = 1:1.5 (mass ratio), sieve the slurry through a 100-mesh kiwifruit juice, set aside; put 4.8kg of flour into Add 0.1kg of yeast and 0.09kg of sugar to the container, stir, and adjust the dry humidity with kiwi fruit juice until there is no dry powder; add 0.04kg of large oil, and stir the above mixture evenly into a dough. Cover the container where the dough is placed, and proof for 30 minutes; divide the proofed dough into several small round doughs, and place the round small doughs at room temperature for 10 minutes for the second proofing; Put the raised dough in a steamer for 30 minutes and take it out.

Embodiment 2

[0019] Select ripe kiwifruit, peel and wash, add water, beat with a beater, and kiwifruit pulp: water = 1:2 (mass ratio), sieve the slurry through a 100-mesh kiwifruit juice, set aside; put 5.5kg of flour into Add 0.15kg of yeast and 0.15kg of sugar to the container, stir, and adjust the dry humidity with kiwi fruit juice until there is no dry powder; add 0.14kg of large oil, and stir the above mixture evenly into a dough. Cover the container where the dough is placed, and proof for 30 minutes; divide the proofed dough into several small round doughs, and place the round small doughs at room temperature for 10 minutes for the second proofing; Put the raised dough in a steamer for 30 minutes and take it out.

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Abstract

A kiwi steamed bun and its preparation method are disclosed. The preparation method mainly comprises the following steps: selecting ripe kiwi, peeling, washing, adding clear water, beating with a beater, putting flour into a container, adding yeast and sugar into flour, stirring, adjusting humidity by the use of kiwi juice, adding lard, uniformly stirring the above mixture to obtain dough, covering the container for containing the dough with a lid, and proofing for 30 min; dividing the proofed dough into several small pieces of round dough, standing at normal temperature for 10 min, and proofing for the second time; and putting the small pieces of dough which has undergone secondary proofing into a food steamer and steaming for 30 min, and taking out the product. By the preparation method, mouthfeel of steamed buns is enriched, and nutrition of kiwi is also retained.

Description

technical field [0001] The invention relates to a food, in particular to a steamed bun. [0002] Background technique [0003] Steamed buns have always been one of the staple foods on the Chinese table. The existing steamed buns are mainly made by adding an appropriate amount of yeast to wheat flour, stirring and forming a dough, and steaming in a basket after being fermented, shaped, and proofed. But its taste is single, and the content of protein and vitamin contained therein is low, is far lower than the vitamin content that human body needs to ingest from food every day, so existing steamed bun can't satisfy people's demand to balanced nutrition and health care. [0004] Kiwi fruit, rich in fat and juice, has high nutritional value. It is rich in vitamin C, natural inositol and dietary fiber. Regular consumption can not only lower cholesterol, promote heart health, but also prevent the occurrence of cancer. [0005] Contents of the invention [0006] The object of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/30A21D2/36A23L33/10
Inventor 刘芳
Owner 刘芳
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