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Steamed buns and preparation method thereof

A steamed bun and noodle technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc. It can solve the problem of unsatisfactory texture and quality of steamed buns, long fermentation time, and inability to Improve the health function of steamed bread and other issues, to achieve the effect of improving intestinal health, rich nutrition, and enhancing nutrition and health care value

Inactive Publication Date: 2018-02-27
马雪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, some sweet or salty steamed buns have appeared on the market. The preparation process is usually by adding sweet or salty raw materials, such as adding sugar, salt, seasonings, etc., to give the steamed buns a special flavor. However, the health function of steamed buns cannot be improved, and these flavored steamed buns are still fermented by the traditional single yeast method, the fermentation time is long, and the texture and quality of steamed buns cannot meet consumers' requirements for high-quality steamed buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The steamed buns of this embodiment are prepared from the following raw materials in parts by weight: 50 parts of sweet corn germs, 3 parts of hops, 200 parts of water, 500 parts of wheat flour, and 50 parts of fermented noodles; wherein the fermented noodles consist of the following parts by weight Prepared from raw materials: 0.3 parts of koji, 25 parts of wheat flour, 5.25 parts of sweet potato flour, 5.25 parts of corn flour, 10 parts of wheat germ powder, and 35 parts of water.

[0033] The preparation method of above-mentioned steamed bread, concrete operation steps are as follows:

[0034] 1) Preparation of fermented noodle: take Xiaoqu and add it into water to activate it, then add wheat flour, sweet potato flour, corn flour and wheat germ powder, mix well, keep it at 28~32℃ for 2.5 hours until honeycomb pores appear, and get fermented noodles;

[0035] 2) Proofing dough: Mix sweet corn germs, hops, wheat flour, and fermented noodles evenly, add water, stir unt...

Embodiment 2

[0040] The steamed buns of this embodiment are prepared from the following raw materials in parts by weight: 45 parts of sweet corn germs, 2 parts of hops, 195 parts of water, 495 parts of wheat flour, and 45 parts of fermented noodles; wherein the fermented noodles are made of the following parts by weight Prepared from raw materials: 0.25 parts of koji, 20 parts of wheat flour, 4.85 parts of sweet potato flour, 4.85 parts of corn flour, 8 parts of wheat germ powder, and 30 parts of water.

[0041] The preparation method of above-mentioned steamed bread, concrete operation steps are as follows:

[0042] 1) Preparation of fermented noodle head: take Xiaoqu and add it to water to activate it, then add wheat flour, sweet potato flour, corn flour and wheat germ powder, mix well, keep it at 28~32℃ for 2 hours until honeycomb pores appear, and get fermented noodles;

[0043] 2) Proof dough: Take sweet corn germs, hops, wheat flour, and fermented noodles, mix them evenly, add water...

Embodiment 3

[0048] The steamed buns of this embodiment are prepared from the following raw materials in parts by weight: 55 parts of sweet corn germs, 4 parts of hops, 205 parts of water, 505 parts of wheat flour, and 55 parts of fermented noodles; wherein the fermented noodles consist of the following parts by weight Prepared from raw materials: 0.35 parts of koji, 30 parts of wheat flour, 5.62 parts of sweet potato flour, 5.65 parts of corn flour, 12 parts of wheat germ powder, and 40 parts of water.

[0049] The preparation method of above-mentioned steamed bread, concrete operation steps are as follows:

[0050]1) Preparation of fermented noodle head: Take Xiaoqu and add it to water to activate it, then add wheat flour, sweet potato flour, corn flour and wheat germ powder, mix well, keep it at 28~32℃ for 3 hours until honeycomb pores appear, and get fermented noodles;

[0051] 2) Proofing dough: Mix sweet corn germs, hops, wheat flour, and fermented noodles evenly, add water, stir un...

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Abstract

The invention relates to the technical field of food processing, and specifically relates to steamed buns and a preparation method thereof. Grains and sweet oat are embedded in bodies of the steamed buns so that original whole state of the grains is preserved so as to ensure a visual perception of healthiness to the consumers; moreover, granular chewy taste of the whole grains can be felt so as toenrich taste and flavor of the steamed buns, and nutritional and health-care values of the steamed buns can be increased so as to improve intestinal health of the human body. In addition, humulus lupulus is added into the steamed buns as a raw material so as to increase aroma of the steamed buns; moreover, the humulus lupulus also has a preservative effect so that storage time of the steamed bunscan be prolonged. The preparation method of the steamed buns comprises the following steps of firstly utilizing smaller lumped koji as a fermentative strain, and performing fermentation on a mixtureof wheat flour, sweet potato flour, corn flour and wheat germ flour so as to obtain leavening dough; and then, taking an appropriate amount of the leavening dough and the grains and sweet oat as cooperative fermentative strains, and performing fermentation on dough so as to improve textural quality of the dough. The prepared steamed buns are soft and loose in texture, chewy in taste, and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a steamed bun and a preparation method thereof. Background technique [0002] Steamed buns are one of the staple foods loved by the people in our country. Traditional steamed buns are usually prepared by adding yeast during the dough kneading process, fermented to make dough, and then steamed. It only has the original taste of using flour. The taste is relatively simple. However, with the improvement of people's living standards and the different taste habits of people in different regions, the demand for steamed buns with different flavors is increasing, such as the demand for sweet steamed buns, the demand for steamed buns with health care functions, and so on. Therefore, some sweet or salty steamed buns appear on the market. The preparation process is usually by adding sweet or salty raw materials, such as adding sugar, salt, seasonings, etc., to give the steamed buns...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/25A23L19/10
CPCA23L7/104A23L7/25A23L19/105A23V2002/00A23V2200/15A23V2200/14A23V2200/16
Inventor 马雪
Owner 马雪
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