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Blueberry wine residue liquor-saturated date steamed bun and preparation method thereof

A technology of rosacea, drunk jujube and blueberry rosacea, which is applied in food preparation, application, food science, etc., can solve problems such as single taste, simple ingredients, and limited nutrition, achieve a delicate taste, prevent cardiovascular diseases, and inhibit cancer cells proliferating effect

Inactive Publication Date: 2015-08-26
HEFEI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Steamed buns are a common staple food in northern my country. Traditional steamed buns are made from wheat flour and have simple ingredients, single taste and limited nutrition.

Method used

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  • Blueberry wine residue liquor-saturated date steamed bun and preparation method thereof
  • Blueberry wine residue liquor-saturated date steamed bun and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making steamed buns with blueberry wine dregs and drunk dates, the steps are as follows:

[0022] (1) Wash the ripe, disease-free and non-damaged fresh jujubes with water, dry them in the air, then pour them into 60-degree grain white wine, soak them, take them out, put them in a sealed container and place them for 15 days, That is to get drunk jujube, spare.

[0023] (2) Remove impurities from the blueberry wine lees, rinse it with clean water, place it in an oven and dry it at 50°C for 24 hours to remove volatile acids, place it in the freezer to freeze completely, and after thawing, add water for beating according to the material-to-liquid ratio of 1:5. Extract in a water bath at 50°C for 120 minutes, then pass through a 100-mesh sieve to remove the lees, and obtain blueberry wine lees extract, which is set aside.

[0024] (3) Pour 10g of yeast into 100g of blueberry lees extract and mix thoroughly. The temperature is controlled at about 35°C. Add appro...

Embodiment 2

[0026] A method for making steamed buns with blueberry wine dregs and drunk dates, the steps are as follows:

[0027] (1), wash the fresh jujubes that are ripe, free from diseases and insects, and without damage, and dry them in the air, then pour the fresh jujubes into 60-degree grain white wine, soak them for a while, take them out, put them in a sealed container and place them for 20 days, That is to get drunk jujube, spare.

[0028] (2) Remove impurities from the blueberry wine lees, rinse it with clean water, place it in an oven and dry it at 50°C for 24 hours to remove volatile acids, place it in the freezer to freeze completely, and after thawing, add water for beating according to the material-to-liquid ratio of 1:5. Extract in a water bath at 50°C for 120 minutes, then pass through a 100-mesh sieve to remove the lees, and obtain blueberry wine lees extract, which is set aside.

[0029] (3) Pour 15g of yeast into 200g of blueberry distiller's lees extract and mix thor...

Embodiment 3

[0031] A method for making steamed buns with blueberry wine dregs and drunk dates, the steps are as follows:

[0032] (1) Wash the ripe, disease-free and non-damaged fresh jujubes with water, dry them in the air, then pour them into 60-degree grain white wine, soak them for a while, take them out, put them in a sealed container and place them for 18 days, That is to get drunk jujube, spare.

[0033] (2) Remove impurities from the blueberry wine lees, rinse it with clean water, place it in an oven and dry it at 50°C for 24 hours to remove volatile acids, place it in the freezer to freeze completely, and after thawing, add water for beating according to the material-to-liquid ratio of 1:5. Extract in a water bath at 50°C for 120 minutes, then pass through a 100-mesh sieve to remove the lees, and obtain blueberry wine lees extract, which is set aside.

[0034] (3) Pour 12g of yeast into 150g of blueberry distiller's lees extract and mix thoroughly. The temperature is controlled ...

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Abstract

The invention belongs to the technical field of foods and processing technologies and in particular relates to a blueberry wine residue liquor-saturated date steamed bun and a preparation method thereof. The blueberry wine residue liquor-saturated date steamed bun is prepared from 800-1200 parts of wheat flour, 100-200 parts of blueberry wine residue leaching juice, 10-15 parts of yeast powder, a proper quantity of liquor-saturated dates and a proper amount of water. The preparation method comprises the following steps: cleaning the fresh dates by using the water and airing; pouring the fresh dates into white spirit, slightly dipping, and adding the dates taken from the white spirit into a sealed container; removing impurities from blueberry wine residues, washing by using the clean water, baking in a drying oven at the temperature of 50 DEG C for 24 hours, removing volatile acid, putting into a freezing chamber of a freezer for completely freezing, unfreezing, adding the clean water and pulping according to a material-water ratio of 1 to 5, leaching, screening, and removing the wine residues, thereby obtaining the leaching juice; and pouring yeasts into the leaching juice, uniformly blending, adding the water and flour, uniformly stirring, kneading into dough, putting the liquor-saturated dates into each dough, standing, fermenting, and steaming on a food steamer. A traditional single steamed bun is transformed into the purple blue steamed bun, and the prepared steamed bun is faint scent in taste and soft to eat.

Description

technical field [0001] The invention belongs to the technical field of food and processing technology, and in particular relates to a steamed bun with blueberry wine dregs and drunk dates and a preparation method thereof. Background technique [0002] Steamed buns are a common staple food in northern my country. Traditional steamed buns are made from wheat flour, with simple ingredients, single taste and limited nutrition. [0003] Blueberry wine residue is the industrial waste after the primary utilization of fruit wine, and anthocyanin is one of the bioactive components contained in it. Anthocyanin is a natural pigment that widely exists in fruits and vegetables. It is a flavonoid compound that plays an important role in plant coloring and modern food applications. It is also one of the functional foods that improve health. At present, it has been proved that blueberry anthocyanins have various physiological activities such as anti-oxidation, inhibition of cancer cell pro...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/30A23L1/218A23L7/104A23L19/20
Inventor 徐德聪张淑焕王子迎
Owner HEFEI NORMAL UNIV
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