CN101744020A - Konjak steamed bread and manufacturing method thereof - Google Patents
Konjak steamed bread and manufacturing method thereof Download PDFInfo
- Publication number
- CN101744020A CN101744020A CN200810244663A CN200810244663A CN101744020A CN 101744020 A CN101744020 A CN 101744020A CN 200810244663 A CN200810244663 A CN 200810244663A CN 200810244663 A CN200810244663 A CN 200810244663A CN 101744020 A CN101744020 A CN 101744020A
- Authority
- CN
- China
- Prior art keywords
- flour
- dough
- konjak
- add
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a konjak steamed bread and a manufacturing method thereof. The konjak steamed bread takes konjak flavor powder and flour as raw materials. The manufacturing method comprises the following steps: taking 30% of flour, adding needed dried yeast, adding about 50% of water (in terms of the flour addition), and mixing flour into dough by a flour-mixing machine; fermenting the mixed dough at the temperature of 26-28 DEG C and humidity of 70-80% for 8-12 hours; taking 60% of flour and 10% of konjak flavor powder to be added into the fermented dough, adding 40% of water (in terms of the flour addition), and putting into the flour-mixing machine to be mixed into the dough; preparing a steamed bread blank; fermenting at the temperature of 28 DEG C and the humidity of 70-80% for 60 minutes; and steaming by high fire for 20 minutes. The product of the invention has delicious taste and abundant nutrition, can inhibit the adsorption of cholesterol and bile acid by intestinal tracts, lowers blood fat and blood sugar, has the efficacy of losing weight and can prevent and cure colon cancer and breast cancer.
Description
Technical field
The present invention relates to a kind of food, specifically a kind of konjak steamed bread and preparation method thereof.
Background technology
Konjaku is a kind of food of high dietary-fiber low in calories, and konjaku is the best soluble dietary fiber of finding at present, has the good health care effect.Be called as " east evil spirit powder " by the konjaku konjaku powder that processing obtains through physical method, it is the concentrate of effective nutritional labeling, wherein main active ingredient is exactly glucomannans, not digestion under one's belt after edible, cholesterol and bile acid can be adsorbed effectively, and the absorption of enteron aisle can be suppressed cholesterol and bile acid.Konjaku has higher medical value, glucomannans in the konjaku has important effect for the numerous disease that prevents alimentary canal, cardiovascular system, konjaku has the colon cancer of preventing and treating and breast cancer, reduction blood fat, reduces the effect of blood sugar, fat-reducing, the multiple common chronic disease that can also prevent and treat the stomach digestive system.So konjaku be called as " stomach and intestine street cleaner ", " the blood purification agent ", " the refreshing medicine of being bestowed by heaven ", " title of blood " diabetic's Gospel " are arranged.As food additives, can produce many health foods such as Konja health-care noodles, cake, bread, corn boiled dumpling with konjaku powder, still be that the steamed bun product of raw material does not also appear in the newspapers with the konjaku.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, and a kind of konjak steamed bread and preparation method thereof is provided.
The technical solution used in the present invention is as follows:
A, the flour of getting about 30% add required dry ferment, add the water (amount of water is to add the flour amount) about 50%, with the synthetic dough of dough kneading machine.
B, the dough of becoming reconciled be at temperature 26-28 ℃, the condition bottom fermentation of humidity 70-80% 8-12 hour.Fermentation time also can be according to the actual conditions of oneself producing with by adjusting the flexible modulation such as consumption of yeast.
C, get 60% flour again, 10% konjaku powder is added in the above-mentioned dough that has fermented, add 40% water (to add the flour amount specifically) again and put into the synthetic dough of dough kneading machine.
D, make the steamed bun base.
Steamed bun base after E, the moulding is at 28 ℃, and the condition bottom fermentation of humidity 70-80% is about 60 minutes.
F, the steamed bun base that ferments steamed 20 minutes with very hot oven.
Product delicious flavour of the present invention, nutritious can suppress the absorption of enteron aisle to cholesterol and bile acid, reduces blood fat, blood sugar, and the effect of fat-reducing is arranged, and also can prevent and treat colon cancer and breast cancer.
The specific embodiment
A, get 30 kilograms of flour and add required dry ferments, add 15 kg of water, with the synthetic dough of dough kneading machine.
B, the dough of becoming reconciled be at temperature 26-28 ℃, the condition bottom fermentation of humidity 70-80% 8-12 hour.Fermentation time also can be according to the actual conditions of oneself producing with by adjusting the flexible modulation such as consumption of yeast.
C, get 60 kilograms of flour again, 10 kilograms of konjaku powders are added in the above-mentioned dough that has fermented, add 28 kilograms water again and put into the synthetic dough of dough kneading machine.
D, make the steamed bun base.
Steamed bun base after E, the moulding is at 28 ℃, and the condition bottom fermentation of humidity 70-80% is about 60 minutes.
F, the steamed bun base that ferments steamed 20 minutes with very hot oven.
Claims (1)
1. konjak steamed bread and preparation method thereof is characterized in that with konjaku powder, flour be raw material, and its manufacturing process is as follows:
A, the flour of getting about 30% add required dry ferment, add the water (amount of water is to add the flour amount) about 50%, with the synthetic dough of dough kneading machine;
B, the dough of becoming reconciled are at temperature 26-28 ℃, and the condition bottom fermentation of humidity 70-80% 8-12 hour, fermentation time also can be according to the actual conditions of oneself producing with by adjusting the flexible modulation such as consumption of yeast;
C, get 60% flour again, 10% konjaku powder is added in the above-mentioned dough that has fermented, add 40% water (to add the flour amount specifically) again and put into the synthetic dough of dough kneading machine;
D, make the steamed bun base;
Steamed bun base after E, the moulding is at 28 ℃, and the condition bottom fermentation of humidity 70-80% is about 60 minutes;
F, the steamed bun base that ferments steamed 20 minutes with very hot oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810244663A CN101744020A (en) | 2008-12-11 | 2008-12-11 | Konjak steamed bread and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810244663A CN101744020A (en) | 2008-12-11 | 2008-12-11 | Konjak steamed bread and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101744020A true CN101744020A (en) | 2010-06-23 |
Family
ID=42472099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810244663A Pending CN101744020A (en) | 2008-12-11 | 2008-12-11 | Konjak steamed bread and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101744020A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228068A (en) * | 2011-07-30 | 2011-11-02 | 福建农林大学 | Health-care konjac green onion pancake and preparation method thereof |
| CN104366251A (en) * | 2014-10-30 | 2015-02-25 | 张鹏 | Health steamed bread capable of lowering blood sugar level |
| CN104605260A (en) * | 2015-02-15 | 2015-05-13 | 高振宇 | Preparation method of high-gluten steamed bread |
| CN107410844A (en) * | 2017-04-01 | 2017-12-01 | 黄恩坡 | A kind of manufacture craft of konjak steamed bread or cake |
| CN107410867A (en) * | 2017-07-26 | 2017-12-01 | 佛山科学技术学院 | A kind of antilipemic healthy steamed bun and its production method |
-
2008
- 2008-12-11 CN CN200810244663A patent/CN101744020A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228068A (en) * | 2011-07-30 | 2011-11-02 | 福建农林大学 | Health-care konjac green onion pancake and preparation method thereof |
| CN102228068B (en) * | 2011-07-30 | 2012-08-08 | 福建农林大学 | Health-care konjac green onion pancake and preparation method thereof |
| CN104366251A (en) * | 2014-10-30 | 2015-02-25 | 张鹏 | Health steamed bread capable of lowering blood sugar level |
| CN104605260A (en) * | 2015-02-15 | 2015-05-13 | 高振宇 | Preparation method of high-gluten steamed bread |
| CN107410844A (en) * | 2017-04-01 | 2017-12-01 | 黄恩坡 | A kind of manufacture craft of konjak steamed bread or cake |
| CN107410867A (en) * | 2017-07-26 | 2017-12-01 | 佛山科学技术学院 | A kind of antilipemic healthy steamed bun and its production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101896372B1 (en) | The method of manufacturing natural sourdough starter using rice and yeast rice | |
| CN101288467A (en) | Novel mushroom biscuit | |
| CN102524716B (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| KR20120132846A (en) | Method for producing functionality wheat flour dough | |
| CN106035559A (en) | Potato and highland barley whole-powder biscuits and making method thereof | |
| CN104222782A (en) | Colorful infant nutrition rice flour added with fresh fruits and vegetables as well as preparation method thereof | |
| CN105341104A (en) | Health-care purple sweet potato and Chinese yam biscuits and preparation method thereof | |
| CN110754498A (en) | Healthy weight-losing pastry and making method thereof | |
| CN104186615A (en) | High-protein dietary fiber biscuits | |
| CN104430758A (en) | Nutritious biscuit prepared from fermented green bean dreg or fermented mung tofu and preparation method thereof | |
| CN101744020A (en) | Konjak steamed bread and manufacturing method thereof | |
| CN106983064A (en) | A kind of glutinous rice cakes and preparation method thereof | |
| CN106472629A (en) | A kind of production method of green grass or young crops juice whole-wheat bread | |
| CN111011713A (en) | Fuzhuan flour, preparation method thereof and flour product | |
| CN109998096A (en) | A kind of ferment probiotic powder controlling weight | |
| KR101086294B1 (en) | The baked bread and its manufacturing method | |
| CN101558851B (en) | Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase | |
| CN105053128A (en) | Health-care walnut biscuits and processing technology thereof | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| KR20200058180A (en) | High protein bread products and method of making thereof | |
| KR101722255B1 (en) | The method of manufacturing natural sourdough starter using rice and yeast rice | |
| CN108669160A (en) | A kind of Chinese yam biscuit and preparation method thereof | |
| CN1324988C (en) | Series health-care food made from jerusalem artichoke and barley | |
| KR20180057916A (en) | Manufacturing method of japanese apricot paste and manufacturing method of pudding, bread, cake and cookie using the same | |
| CN111066849A (en) | Highland barley pastry and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100623 |