CN104273436A - Steamed proso millet bun stuffed with all kinds of fruits and production method of steamed proso millet bun - Google Patents
Steamed proso millet bun stuffed with all kinds of fruits and production method of steamed proso millet bun Download PDFInfo
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- CN104273436A CN104273436A CN201410574776.4A CN201410574776A CN104273436A CN 104273436 A CN104273436 A CN 104273436A CN 201410574776 A CN201410574776 A CN 201410574776A CN 104273436 A CN104273436 A CN 104273436A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
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- Biotechnology (AREA)
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Abstract
The invention discloses a steamed proso millet bun stuffed with all kinds of fruits and a production method of the steamed proso millet bun. In order to solve the problems of low nutritive value and relatively single taste of the steamed proso millet bun in the prior art, cowpea flour and cranberry flour are added into a steamed proso millet bun wrapper, wherein the addition amount of the added cowpea flour and cranberry flour accounts for 6-10% of the total mass of the steamed proso millet bun wrapper, and the mass ratio of the cowpea flour to the cranberry flour added into the steamed proso millet bun wrapper is 4.3:1. The steamed proso millet bun disclosed by the invention is stuffed with all kinds of fruits, and the stuffing is composed of pineapples, pears, mangoes, Hami melons, apricots, raisins, shelled melon seeds, honey, white granulated sugar and brown sugar. The steamed proso millet bun stuffed with all kinds of fruits has the advantages that the traditional preparation process of the steamed proso millet bun is changed; the taste selectivity of the steamed proso millet bun is increased; and the cowpea flour and the cranberry flour are added into the steamed proso millet bun wrapper, so that the nutritive value of the steamed proso millet bun is greatly increased.
Description
Technical field
the present invention relates to food technology field, particularly a kind of all kinds of fruits filling glues steamed buns stuffed with sweetened bean paste and production method thereof.
Background technology
sticky steamed buns stuffed with sweetened bean paste is generally make at first in the winter time, then puts into outdoor cylinder preservation and passes the winter.The way of sticky steamed buns stuffed with sweetened bean paste first Radix Et Rhizoma Rhei rice is steeped first day, then washes in a pan clean sand, cry " rice washing ", dry in the air afterwards half-dried greatly, wear into face, then use cold water and face, carries out " fermentation " as doing fine flour steamed bun.Tart flavour to be sent, starts to knead dough with hand.This is first step.Second step is filling processed.Red bean or large kidney bean are boiled, is pounded sweetened bean paste sauce, puts into fine sand sugar, hold the filling group that nucleation head is large, for subsequent use.3rd step is, with the glutinous millet face of rubbing, beans filling group is wrapped into the inside, rolls into a ball into steamed buns stuffed with sweetened bean paste shape, puts into steaming tray big fire and steam 20 minutes, can take the dish out of the pot.
the musculus cutaneus great majority of sticky steamed buns stuffed with sweetened bean paste are in the market all be made up of glutinous corn face or rheum officinale rice and flour or sticky rice powder or little rice and flour, and the filling great majority of sticky steamed buns stuffed with sweetened bean paste are only the beans fillings of single taste, great majority are made up of red bean or large kidney bean, the nutritive value of this steamed buns stuffed with sweetened bean paste is not very high, and taste is very single, a lot of people not eating with or had too much of that taste, therefore, sticky steamed buns stuffed with sweetened bean paste on market cannot meet the growing demand of people, therefore market is badly in need of a kind of different taste and has sticky steamed buns stuffed with sweetened bean paste and the production method thereof of more high nutritive value.
Summary of the invention
in order to solve the problem that sticky steamed buns stuffed with sweetened bean paste is of low nutritive value, taste is more single of the prior art, the present invention changes in traditional technical scheme, provide a kind of sticky steamed buns stuffed with sweetened bean paste of all kinds of fruits filling, add the selection of sticky steamed buns stuffed with sweetened bean paste taste, and in sticky steamed buns stuffed with sweetened bean paste musculus cutaneus, add cowpea powder, Cranberry powder, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste.
object of the present invention is achieved through the following technical solutions: a kind of all kinds of fruits filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of sticky rice powder, rice flour, in described mixing musculus cutaneus, the mass ratio of sticky rice powder, rice flour is 53:11, add cowpea powder, Cranberry powder in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is all kinds of fruits filling.
the cowpea powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of Cranberry powder are the 6-10% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the cowpea powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of Cranberry powder are 4.3:1.
described all kinds of fruits filling is made up of pineapple, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed, honey, white granulated sugar, brown sugar.
the mass ratio of the pineapple in described all kinds of fruits filling, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed is 4:3:2.5:2:1:1.
the step that described all kinds of fruits filling glues the production method of steamed buns stuffed with sweetened bean paste is:
step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the pineapple of high-quality, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed, clear water rinses 3-5 time, pineapple, pears, mango, "Hami" melon, apricot are cut into fruit grain, mix, then put into water, add white granulated sugar, temperature fire boils 30-45 minute, pureed is mashed in taking-up, then adds raisins, shelled melon seed, stirs, put into pot, add honey, brown sugar, 3-5 minute fried by little fire, to take out under the temperature conditions of-20 DEG C freezing 15 minutes, obtain all kinds of fruits filling, for subsequent use;
step 2: and face: a, in mass ratio, choose the glutinous rice of high-quality, rice, cowpea, Cranberry powder, glutinous rice, rice are put into clear water and soaked 3-5 hour, cowpea is put into water and is soaked 6-8 hour, take out clear water and rinse 3-5 minute, after cleaning, airing under sunlight, dries rear employing micronizer and pulverizes, obtain sticky rice powder, rice flour, cowpea powder, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation cowpea powder, Cranberry powder, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
step 4: the dough fermented and all kinds of fruits filling are processed, make sticky steamed buns stuffed with sweetened bean paste, then adopts clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot to boil, after boiling, carry out snap frozen, below-25 DEG C under temperature conditions, quick-frozen 30-35 minute, freezing rear pack, obtained finished product.
beneficial effect of the present invention: the invention provides a kind of all kinds of fruits filling and glue steamed buns stuffed with sweetened bean paste, change the technique that steamed buns stuffed with sweetened bean paste is glued in traditional making, add the selection of sticky steamed buns stuffed with sweetened bean paste taste, and add cowpea powder, Cranberry powder in sticky steamed buns stuffed with sweetened bean paste musculus cutaneus, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste greatly.
in the cowpea powder added, Cranberry powder:
cowpea, containing enriching Cobastab, C and phytoprotein, can make people's brains quiet, conditioning digestive system, eliminates chest diaphragm turgor, can prevent and treat acute gastroenteritis, vomiting and diarrhoea, have effect of invigorating the spleen of quenching one's thirst, kidney tonifying stopping leak, nourishing generate fluid.
cranberry, Cranberry is not only rich in Vitamin C, more containing abundant plant element, comprises anthocyanidin, PCA, ellagic acid etc.
therefore, all kinds of fruits filling not only adds the selection of taste, makes sticky steamed buns stuffed with sweetened bean paste more delicious, also to a certain extent, enhances the nutritive value of sticky steamed buns stuffed with sweetened bean paste.
Detailed description of the invention
embodiment 1
a kind of all kinds of fruits filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of sticky rice powder, rice flour, and in described mixing musculus cutaneus, the mass ratio of sticky rice powder, rice flour is 53:11, add cowpea powder, Cranberry powder in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is all kinds of fruits filling.
the cowpea powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of Cranberry powder are the 6-10% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the cowpea powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of Cranberry powder are 4.3:1.
described all kinds of fruits filling is made up of pineapple, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed, honey, white granulated sugar, brown sugar.
the mass ratio of the pineapple in described all kinds of fruits filling, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed is 4:3:2.5:2:1:1.
the step that described all kinds of fruits filling glues the production method of steamed buns stuffed with sweetened bean paste is:
step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the pineapple of high-quality, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed, clear water rinses 3-5 time, pineapple, pears, mango, "Hami" melon, apricot are cut into fruit grain, mix, then put into water, add white granulated sugar, temperature fire boils 30-45 minute, pureed is mashed in taking-up, then adds raisins, shelled melon seed, stirs, put into pot, add honey, brown sugar, 3-5 minute fried by little fire, to take out under the temperature conditions of-20 DEG C freezing 15 minutes, obtain all kinds of fruits filling, for subsequent use;
step 2: and face: a, in mass ratio, choose the glutinous rice of high-quality, rice, cowpea, Cranberry powder, glutinous rice, rice are put into clear water and soaked 3-5 hour, cowpea is put into water and is soaked 6-8 hour, take out clear water and rinse 3-5 minute, after cleaning, airing under sunlight, dries rear employing micronizer and pulverizes, obtain sticky rice powder, rice flour, cowpea powder, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation cowpea powder, Cranberry powder, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
step 4: the dough fermented and all kinds of fruits filling are processed, make sticky steamed buns stuffed with sweetened bean paste, then adopts clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot to boil, after boiling, carry out snap frozen, below-25 DEG C under temperature conditions, quick-frozen 30-35 minute, freezing rear pack, obtained finished product.
the experiment proved that, cowpea powder, Cranberry powder is added in steamed buns stuffed with sweetened bean paste musculus cutaneus, the taste of steamed buns stuffed with sweetened bean paste musculus cutaneus can be made better, nutritive value uprises, contribute to especially assimilating, and all kinds of fruits filling be mouthfeel should on nutritive value all than taste single on market beans filling will, people can be met to a certain extent to delicious with healthy pursuit simultaneously.
Claims (6)
1. all kinds of fruits filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of sticky rice powder, rice flour, it is characterized in that: in described mixing musculus cutaneus, the mass ratio of sticky rice powder, rice flour is 53:11, add cowpea powder, Cranberry powder in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is all kinds of fruits filling.
2. a kind of all kinds of fruits filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the cowpea powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the addition of Cranberry powder are the 6-10% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
3. a kind of all kinds of fruits filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the cowpea powder added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, the mass ratio of Cranberry powder are 4.3:1.
4. a kind of all kinds of fruits filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: described all kinds of fruits filling is made up of pineapple, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed, honey, white granulated sugar, brown sugar.
5. a kind of all kinds of fruits filling according to claim 4 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the mass ratio of the pineapple in described all kinds of fruits filling, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed is 4:3:2.5:2:1:1.
6. a kind of all kinds of fruits filling according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the step that described all kinds of fruits filling glues the production method of steamed buns stuffed with sweetened bean paste is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the pineapple of high-quality, pears, mango, "Hami" melon, apricot, raisins, shelled melon seed, clear water rinses 3-5 time, pineapple, pears, mango, "Hami" melon, apricot are cut into fruit grain, mix, then put into water, add white granulated sugar, temperature fire boils 30-45 minute, pureed is mashed in taking-up, then adds raisins, shelled melon seed, stirs, put into pot, add honey, brown sugar, 3-5 minute fried by little fire, to take out under the temperature conditions of-20 DEG C freezing 15 minutes, obtain all kinds of fruits filling, for subsequent use;
Step 2: and face: a, in mass ratio, choose the glutinous rice of high-quality, rice, cowpea, Cranberry powder, glutinous rice, rice are put into clear water and soaked 3-5 hour, cowpea is put into water and is soaked 6-8 hour, take out clear water and rinse 3-5 minute, after cleaning, airing under sunlight, dries rear employing micronizer and pulverizes, obtain sticky rice powder, rice flour, cowpea powder, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation cowpea powder, Cranberry powder, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
Step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
Step 4: the dough fermented and all kinds of fruits filling are processed, make sticky steamed buns stuffed with sweetened bean paste, then adopts clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot to boil, after boiling, carry out snap frozen, below-25 DEG C under temperature conditions, quick-frozen 30-35 minute, freezing rear pack, obtained finished product.
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