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Auricularia polytricha steamed bun premix powder, auricularia polytricha steamed buns and preparation method thereof

A production method and technology of fungus, which is applied in the direction of yeast-containing food ingredients, food science, etc., can solve the problems of nutrient imbalance and lysine deficiency, and achieve the effect of simple production, reasonable production process and comprehensive nutrition

Inactive Publication Date: 2018-09-14
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wheat flour is the raw material for making steamed buns. With the continuous improvement of wheat flour processing precision, many vitamins, dietary fiber and other nutrients will be lost. In addition, wheat flour is relatively deficient in lysine. If it is eaten for a long time, it will easily lead to insufficient nutrients in the human body. balance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1 Production of fungus powder

[0035] 1.1 The preparation method of fungus powder comprises the following steps:

[0036] (1) Pretreatment: Wash the dried fungus with flowing water, soak in hair, drain at room temperature and shred;

[0037] (2) Drying: Put the shredded fungus in a drying oven at 60°C to dry until constant weight;

[0038] (3) Grinding: Grinding the dried Auricularia auriculae with a grinder, passing through a 100-mesh sieve to remove the residue, and obtaining fine Auricularia auricula powder for later use.

[0039] 2 Making of fungus steamed buns

[0040] 2.1 Fungus steamed bun premix powder

[0041] The raw material ratio of the auricularia auricula steamed bun premixed powder is: 90 parts of wheat flour, 4 parts of auricularia auricula powder, 2 parts of glutinous rice flour, 2 parts of gluten powder, and 2 parts of sucrose, each component is mixed evenly and set aside.

[0042] 2.2 The method of making steamed buns with fungus

[0043] (1) We...

Embodiment 2

[0050] 2.1 Fungus steamed bun premix powder

[0051] The ratio of raw materials for the premixed flour of Auricularia auricula steamed bread is: 89 parts of wheat flour, 5 parts of Auricularia auricula powder, 2 parts of glutinous rice flour, 2 parts of gluten powder, and 2 parts of sucrose. The ingredients are mixed evenly for later use.

[0052] 2.2 The method of making steamed buns with fungus

[0053] (1) Weigh 0.21g of yeast and 0.21g of steamed bread improving agent, add 10g of warm water with a water temperature of 35 ℃ to dissolve and activate, and obtain an activated yeast solution;

[0054] (2) Weigh 70g of Auricularia auricula steamed bun premix powder, and divide it into two parts of 60g and 10g according to weight, add yeast solution and 25g of warm water to 60g of Auricularia auricula steamed bun premix powder, mix well, and make dough;

[0055] (3) Put the prepared dough into a constant temperature fermentation box with a temperature of 40 °C and a relative hum...

Embodiment 3

[0060] 2 Making of fungus steamed buns

[0061] 2.1 Fungus steamed bun premix powder

[0062]The raw material ratio of Auricularia auricula steamed bun premixed powder is: 89.4 parts of wheat flour, 4 parts of Auricularia auricula powder, 2 parts of glutinous rice flour, 2 parts of gluten powder, 2 parts of sucrose, 0.3 part of yeast, 0.3 part of steamed bun improver, each component Mix well and set aside.

[0063] 2.2 The method of making steamed buns with fungus

[0064] (1) Weigh 70g of Auricularia auricula steamed bread premix powder, and divide it into two parts of 60g and 10g according to weight, add 35g of warm water to 60g of Auricularia auricula steamed bun premix powder, mix well, and make dough;

[0065] (2) Put the prepared dough into a constant temperature fermentation box with a temperature of 35 °C and a relative humidity of 75% to ferment for 40 minutes;

[0066] (3) Put the fermented dough on the operating table, cover it with a damp cloth to prevent the do...

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Abstract

The invention relates to the technical field of food and particularly relates to auricularia polytricha steamed bun premix powder, auricularia polytricha steamed buns and a preparation method thereof.The auricularia polytricha steamed bun premix powder comprises the following raw materials in parts by weight: 85-90 parts of wheat flour, 4-8 parts of auricularia polytricha powder, 2-4 parts of glutinous rice flour, 1-3 parts of wheat gluten and 1-3 parts of sucrose. Steamed buns prepared from the auricularia polytricha steamed bun premix powder have the specific fragrance of the auricularia polytricha and comprehensive nutrients, can supplement insufficient intake of vitamins and lysine caused by frequent consumption of refined wheat flour and are favorable for nutritional balance of people's diet.

Description

(1) Technical field [0001] The invention relates to the technical field of food, in particular to a fungus steamed bun premix powder, a fungus steamed bun and a preparation method thereof. (2) Background technology [0002] Mantou originated in China and has a history of more than 2,000 years. It is a kind of food fermented and steamed from flour. It is round and raised. It is one of the traditional pasta with Chinese characteristics. [0003] Wheat flour is the raw material for making steamed buns. With the continuous improvement of wheat flour processing precision, many vitamins, dietary fiber and other nutrients will be lost. In addition, wheat flour is relatively deficient in lysine. If it is eaten for a long time, it will easily lead to insufficient nutrients in the human body. balance. Pre-mixed powder is pre-processed into powder of different ingredients, according to advanced physics, chemistry, biology, etc. under a specific formula for complete mixing, with the ch...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L31/00A23L29/00
CPCA23V2002/00A23L7/104A23L29/065A23L31/00A23V2250/76
Inventor 贾凤娟王月明王文亮弓志青崔文甲王延圣李永生
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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