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Non-peeling and non-cracking lotus root starch steamed bread and preparation method thereof

The technology of lotus root flour and steamed buns is applied in the field of non-cracking lotus root flour steamed buns and their preparation and no peeling, which can solve the problems of peeling of lotus root flour, few varieties of steamed buns, poor functionality, etc., and achieves a low glycemic index and a rich diet structure. , the effect of supplementary nutritional support

Inactive Publication Date: 2019-03-29
东营市盛元生态农业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the drawbacks of the existing steamed buns, such as few varieties, poor functionality, etc., but too much lotus root starch will cause deficiencies such as peeling and cracking, which will lead to the use of additives, etc., to provide a lotus root starch steamed bun and its Preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] The preparation method of lotus root starch steamed bread of the present invention, the method comprises the following steps:

[0019] (1) Pretreatment of lotus root powder: take 1 / 4~1 / 2 lotus root powder in a container, add cold water and stir to make a thick paste, then add hot water to mix well, cool for later use;

[0020] (2) Kneading dough: Pour the all-purpose flour, remaining lotus root starch, yeast, and cold water into a container and stir to mix evenly, then add the lotus root starch processed in step (1), mix evenly and knead the dough to form a mixed dough;

[0021] (3) Proofing for the first time: put the mixed dough in a constant temperature and humidity incubator for proofing;

[0022] (4) Knead the dough: knead the dough obtained in step (3) for 5-10 minutes, then knead it into a cylinder, cut it into pieces, and shape it;

[0023] (5) Second proofing: Put the dough obtained in step (4) into a constant temperature and humidity incubator for proofing; ...

Embodiment 1

[0040] The specific steps of the preparation method of lotus root starch steamed bread are as follows:

[0041] (1) Pretreatment of lotus root starch: put 1 / 4 lotus root powder in a basin, add cold water to the basin, the amount of cold water added is twice the weight of lotus root starch, stir well, make a thick paste, then add the same weight of Hot water, the temperature of the hot water is 60°C, mix well, and cool down for later use.

[0042] (2) Kneading dough: take 100 parts by weight of all-purpose flour, the remaining 3 / 4 of lotus root starch (the total amount of lotus root starch used in steps (1) and (2) is 40 parts by weight), 0.5 parts by weight of yeast, 80 parts by weight of Pour cold water into a stainless steel basin and stir evenly. Add the lotus root powder processed in step (1) and pour it into the dough mixer. Stir evenly to form a mixed dough. After the dough is mixed, the mixed dough is non-sticky, elastic and smooth.

[0043] (3) First proofing: ferment...

Embodiment 2

[0049] The specific steps of the preparation method of lotus root starch steamed bread are as follows:

[0050] (1) Pretreatment of lotus root starch: put 1 / 3 of lotus root starch in a basin, add cold water to the basin, the amount of cold water added is 2.5 times the weight of lotus root starch, stir well, make a thick paste, then add the same weight of Hot water, the temperature of the hot water is 70°C, mix well, and cool down for later use.

[0051](2) Kneading dough: take 100 parts by weight of all-purpose flour, the remaining 2 / 3 of lotus root starch (the total amount of lotus root starch used in steps (1) and (2) is 50 parts by weight), 5 parts by weight of yeast, 100 parts by weight of Pour cold water into a stainless steel basin and stir evenly. Add the lotus root powder processed in step (1) and pour it into the dough mixer. Stir evenly to form a mixed dough. After the dough is mixed, the mixed dough is non-sticky, elastic and smooth.

[0052] (3) First proofing: fe...

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Abstract

The invention relates to the technical field of food processing, and especially relates to a non-peeling and non-cracking lotus root starch steamed bread and a preparation method thereof. The method comprises the following steps: (1) placing the lotus root starch in a container, adjusting the lotus root starch into a thick paste, and then adding hot water for uniform mixing; (2) pouring the medium-gluten flour, the remaining lotus root starch, yeast and cold water into the container, uniform stirring the materials, adding the lotus root starch, uniformly mixing the materials and kneading dough; (3) fermenting the mixed dough in a constant temperature and humidity incubator; (4) kneading the dough obtained by the above step, then kneading the dough into a cylinder shape, cutting the material, and finishing the material; (5) fermenting the obtained dough; (6) placing the obtained dough in a steamer to be steamed; and (7) taking the product out of a pan. The lotus root starch steamed bread has high addition amount of the lotus root starch, and does not use any additive, the steamed bread cannot be peeled and cracked after steaming, the appearance quality is good, the steamed bread ishigh in specific volume, the color is white, the taste is comfortable, the gluten is good, the lotus root starch steamed bread enriches the diet structure of consumers, and can also be recommended asa staple food for patients with chronic diseases.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a non-skinned and non-cracking lotus root flour steamed bun and a preparation method thereof. Background technique [0002] Lotus root starch is a common nutritious food made from lotus root after dehydration. In addition to starch, glucose and protein, lotus root starch also contains calcium, iron, phosphorus and various vitamins. Lotus root powder is not only easy to digest, but also has the effects of promoting body fluid and clearing heat, nourishing stomach and nourishing yin, invigorating spleen and Qi, nourishing blood and stopping bleeding. [0003] As one of the traditional staple foods in China, steamed buns are widely consumed, especially in the northern regions. However, the existing steamed buns have few designs and varieties and are not functional. Adding lotus root starch to flour to make steamed buns not only makes the steamed buns have the fragrance of l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/104A23L19/10
CPCA23L5/13A23L7/104A23L19/10
Inventor 刘旭腾巩绪家刘修申张希军
Owner 东营市盛元生态农业有限责任公司
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