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Sticky steamed bun with function of strengthening spleen and stomach and preparation method of sticky steamed bun

A technology of sticky bean bag and strain, which is applied in the coating of food, the function of food ingredients, the bacteria used in food preparation, etc., can solve the problem of limited research on physicochemical and biochemical changes, and restrict the industrialization, marketization and standardization of sticky bean bag products. and other problems to achieve the effect of improving bad taste and indigestion

Pending Publication Date: 2020-03-27
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, the production of sticky bean buns is still dominated by natural fermentation and workshop production, and the research on various physical, chemical and biochemical changes that occur during microbial fermentation and processing is very limited, which greatly limits the production of sticky bean buns. Industrialization, marketization and standardization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A sticky bean bun that can invigorate the spleen and stomach is made of the following raw materials in parts by weight: 40-70 parts of cornmeal, 40-70 parts of glutinous rice flour, 30-50 parts of red bean, 30-50 parts of Yunshi lobosa, and abacus seven 25-45 parts, 25-40 parts of Chiyangzi, 20-40 parts of Convolvulus, 20-30 parts of Inula racemosa, 15-30 parts of Dinghei fruit, 10-30 parts of buffalo paste, 10- 30 parts, 10-25 parts of funnel bottle fern, 10-30 parts of two-color neifengxiao, 10-20 parts of flat bamboo, 30-50 parts of sorghum rice, 10-20 parts of starter culture, 30- 50 parts, wherein, the starter strains include 5-10 parts of active dry yeast and 5-10 parts of Lactobacillus acidophilus.

[0044] The preparation method of described sticky bean bag, it comprises the steps:

[0045] Step 1: material selection, cleaning, and impurity removal, and weigh high-quality cornmeal, glutinous rice flour, red bean, small leaf cloud fruit, abacus seven, red sunflo...

Embodiment 2

[0056] In another preferred embodiment of the present invention, the sticky bean bun is made of the following raw materials in parts by weight: 50 parts of cornmeal, 45 parts of glutinous rice flour, 30 parts of red bean, 35 parts of Yunshi lobosa, 25 parts of abacus seven, 25 parts of Yangzi, 30 parts of Convolvulaceae, 20 parts of Inula racemosa, 20 parts of Dinghei fruit, 15 parts of buffalo paste, 15 parts of Artemisia zebrais, 20 parts of funnel bottle fern, 10 parts of two-color neifengxiao, 10 parts of bamboo, 30 parts of sorghum rice, 10 parts of starter strains, and 30 parts of soft white sugar, wherein the starter strains include 5 parts of active dry yeast and 5 parts of Lactobacillus acidophilus.

[0057] The preparation method of described sticky bean bag, it comprises the steps:

[0058] Step 1: material selection, cleaning, and impurity removal, and weigh high-quality cornmeal, glutinous rice flour, red bean, small leaf cloud fruit, abacus seven, red sunflower, ...

Embodiment 3

[0069] In another preferred embodiment of the present invention, the sticky bean bun is made of the following raw materials in parts by weight: 70 parts of cornmeal, 60 parts of glutinous rice flour, 45 parts of red bean, 50 parts of Yunshi lobosa, 45 parts of abacus seven, 40 parts of Yangzi, 30 parts of Convolvulaceae, 25 parts of Eleuthero racemosa, 30 parts of Dinghei fruit, 20 parts of buffalo joint paste, 30 parts of zebra lipped wormwood, 25 parts of funnel bottle fern, 30 parts of two-color Neifengxiao, 15 parts of bamboo test, 50 parts of sorghum rice, 20 parts of starter strains, and 50 parts of soft white sugar, wherein, the starter strains include 10 parts of active dry yeast and 10 parts of Lactobacillus acidophilus.

[0070] The preparation method of described sticky bean bag, it comprises the steps:

[0071] Step 1: material selection, cleaning, and impurity removal, and weigh high-quality cornmeal, glutinous rice flour, red bean, small leaf cloud fruit, abacus ...

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PUM

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Abstract

The invention discloses a sticky steamed bun with a function of strengthening the spleen and stomach and a preparation method of the sticky steamed bun. The sticky steamed bun is prepared from corn flour, glutinous rice flour, phaseolus calcaratus, caesalpinia millettii, Streptopus simplex D. Don, firethorn fruit, hedge glorybind flower, inula racemosa, Asclepias fruticosa, buffalo pancreas, Pedicularis longiflora Rudolph, Hymenophyllaceae Vandenboschia naseana, Radix Schisandrae Bicoloris, Tofieldia divergens Bur. et Fra-nch.[T.yunnanensis Franch.] and Semen Setariae italicae through the process flows of selecting materials, cleaning, removing impurities, grinding, purifying, fermenting and the like. The corn flour contains a large amount of lecithin, linoleic acid, grain alcohol, vitaminE, cellulose and the like, has multiple health effects of reducing blood pressure and blood fat, resisting arteriosclerosis, preventing intestinal cancer, maintaining beauty and keeping young, delaying senescence and the like, and is also a good product suitable for diabetics; in the corn flour, nutritional ingredients and conditioning functions of corn are completely retained, and the defects that coarse grain flour food is poor in taste and difficult to digest are overcome; and the corn flour is matched with traditional Chinese medicine raw materials, and thus, the sticky steamed bun has effects of strengthening the spleen and appetizing, helping digestion and relieving stasis, and tonifying the spleen and stomach.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sticky bean bun capable of invigorating the spleen and stomach and a preparation method thereof. Background technique [0002] Bean buns are a kind of food stuffed with bean paste and steamed. Usually occurs in northern China. However, with the migration of the population in many areas of North China, bean buns with white flour as the skin gradually appeared. In order to distinguish them from steamed buns, red dots were used on them with rouge, and the fillings were gradually simplified. Instead of red bean paste, red beans were cooked directly. , add sugar, it seems that the stuffing of bean buns are all in one grain. In Northeast China, bean buns are also called sticky bean buns, but not bean stuffing buns, which refer to bean buns with white skin. In some places, bean paste buns are also referred to as bean buns. In Jilin, it is not the same thing as bean paste buns. The d...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/105A23P20/25
CPCA23L7/104A23L33/105A23P20/25A23V2002/00A23V2400/113A23V2200/3262A23V2200/326A23V2200/308A23V2200/318A23V2200/302A23V2200/30A23V2250/21A23V2250/76
Inventor 葛庭序
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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