CN102450555A - Formulation for liquorice green health-care steamed buns and preparation process - Google Patents
Formulation for liquorice green health-care steamed buns and preparation process Download PDFInfo
- Publication number
- CN102450555A CN102450555A CN2010105294516A CN201010529451A CN102450555A CN 102450555 A CN102450555 A CN 102450555A CN 2010105294516 A CN2010105294516 A CN 2010105294516A CN 201010529451 A CN201010529451 A CN 201010529451A CN 102450555 A CN102450555 A CN 102450555A
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- CN
- China
- Prior art keywords
- liquorice
- radix glycyrrhizae
- flour
- green health
- steamed buns
- 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.)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a formulation for liquorice green health-care steamed buns and a preparation process, wherein liquorice is cleaned and put in a pot to be fried into juice; the liquorice normal juice, millet flour and barley flour are mixed in proportion and uniformly stirred through adding suitable ferment powder and water so as to be kneaded to paste artificially or mechanically; the paste is put in a basin; an insulation quilt is covered on the basin; after fermenting for a certain time, dough steamed buns are prepared artificially or mechanically; and after being steamed at a high temperature, the steamed buns can be eaten. The liquorice green health-care steamed buns provided in the invention is convenient to prepare and eat, has rich nutrition and low cost and is suitable for mass consumption; and the liquorice green health-care steamed buns have health-care effect when being eaten often.
Description
One, affiliated technical field
The present invention relates to a kind of steamed bun prescription and preparation technology thereof, especially a kind of Radix Glycyrrhizae green health steamed bun prescription and preparation technology thereof.
Two, background technology
At present, existing steamed bun prescription has plenty of with wheat flour and makes steamed bun; Have plenty of with a certain coarse cereals flour and make steamed bun; Have plenty of with wheat flour and a certain or multiple coarse cereals flour and make steamed bun.The Along with people's growth in the living standard, health care consciousness strengthens greatly, and people increase the needs of green non-pollution health-care steamed bread day by day.Have the pass bibliographical information, Radix Glycyrrhizae is a good medicine simply.Radix Glycyrrhizae property is flat, flavor is sweet, has clearing heat and detoxicating, cough-relieving apophlegmatic, invigorates the spleen and benefits qi, effect such as coordinating the drug actions of a prescription; The treatment and the cushion toxicity and strong that are used for weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum.The active ingredient of Radix Glycyrrhizae is mainly triterpene compound and flavone compound, and triterpene compound mainly comprises glycyrrhizin, and enoxolone etc., flavone compound mainly contain liquiritin, Radix Glycyrrhizae aglycon etc.Radix Glycyrrhizae also is widely used in food processing industry and light industry except that medicinal.
Three, summary of the invention
The purpose of this invention is to provide a kind of easy to make, instant, nutritious, cost is low, be suitable for mass consumption, have the Radix Glycyrrhizae green health steamed bun prescription and the preparation technology thereof of health-care effect.
For achieving the above object, technical solution of the present invention is: Radix Glycyrrhizae green health steamed bun prescription, the formula rate of its per hundred parts of weight is: Radix Glycyrrhizae Normal juice 5%, wheat flour 80%, millet flour 10%, barley flour 5%.
Radix Glycyrrhizae green health steamed bun prescription and preparation technology thereof are: Radix Glycyrrhizae is cleaned put into pot and fry in shallow oil into juice, Radix Glycyrrhizae Normal juice, wheat flour, millet flour, barley flour are mixed in proportion again, add an amount of yeast powder and an amount of water stirs; Manual work or machinery are rubbed into dough, put into basin to dough, cover the heat-preservation cotton quilt; After the process certain hour ferments; Manual work or machinery are processed living face steamed bun, cook through high temperature, i.e. edible again.
The invention has the beneficial effects as follows: easy to make, instant, nutritious, cost is low, be suitable for mass consumption, often ediblely have a health care effect.
Four, the specific embodiment
Embodiment: Radix Glycyrrhizae cleaned put into pot and fry in shallow oil into juice, again with Radix Glycyrrhizae Normal juice 500 grams, wheat flour 8000 grams, millet flour 1000 grams; Barley flour 500 grams add an amount of yeast powder and an amount of water mixing and stirring, and manual work or machinery are rubbed into dough; Put into basin to dough, cover the heat-preservation cotton quilt, after fermenting through certain hour; Manual work or machinery are processed living face steamed bun, cook through high temperature, i.e. edible again.
Claims (2)
1. a Radix Glycyrrhizae green health steamed bun is filled a prescription and preparation technology, it is characterized in that the formula rate of its per hundred parts of weight is: Radix Glycyrrhizae Normal juice 5%, wheat flour 80%, millet flour 10%, barley flour 5%.
2. according to said a kind of Radix Glycyrrhizae green health steamed bun prescription of claim 1 and preparation technology thereof, it is characterized in that its preparation technology is: Radix Glycyrrhizae is cleaned put into pot and fry in shallow oil into juice, again with Radix Glycyrrhizae Normal juice 500 grams; Wheat flour 8000 grams, millet flour 1000 grams, barley flour 500 grams; Add an amount of yeast powder and an amount of water mixing and stirring, manual work or machinery are rubbed into dough, put into basin to dough; Cover the heat-preservation cotton quilt, after fermenting through certain hour, manual work or machinery are processed living face steamed bun; Cook through high temperature again, i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105294516A CN102450555A (en) | 2010-10-24 | 2010-10-24 | Formulation for liquorice green health-care steamed buns and preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105294516A CN102450555A (en) | 2010-10-24 | 2010-10-24 | Formulation for liquorice green health-care steamed buns and preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450555A true CN102450555A (en) | 2012-05-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105294516A Pending CN102450555A (en) | 2010-10-24 | 2010-10-24 | Formulation for liquorice green health-care steamed buns and preparation process |
Country Status (1)
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| CN (1) | CN102450555A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919021A (en) * | 2014-04-13 | 2014-07-16 | 万世凤 | Steamed bread making method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209064A (en) * | 2006-12-28 | 2008-07-02 | 曲芳 | Five-color total nutrient noodle and processing method |
| CN101632441A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal vegetable medicinal tea steamed bread and preparation method thereof |
| CN101744017A (en) * | 2008-11-28 | 2010-06-23 | 邓忠元 | Total nutrient fortified flour of vegetables and wild vegetables |
| CN101810270A (en) * | 2009-12-28 | 2010-08-25 | 王福起 | Nutrient fortified health-care steamed bread and preparation method |
-
2010
- 2010-10-24 CN CN2010105294516A patent/CN102450555A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209064A (en) * | 2006-12-28 | 2008-07-02 | 曲芳 | Five-color total nutrient noodle and processing method |
| CN101632441A (en) * | 2008-07-21 | 2010-01-27 | 刘泳宏 | Natural five-color coarse cereal vegetable medicinal tea steamed bread and preparation method thereof |
| CN101744017A (en) * | 2008-11-28 | 2010-06-23 | 邓忠元 | Total nutrient fortified flour of vegetables and wild vegetables |
| CN101810270A (en) * | 2009-12-28 | 2010-08-25 | 王福起 | Nutrient fortified health-care steamed bread and preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 胡志霞等: "保健馒头制作工艺研究", 《安徽农业科学》, vol. 37, no. 15, 31 December 2009 (2009-12-31) * |
| 郑建仙: "中国馒头生产的理论与实践", 《食品与机械》, no. 1, 31 December 1993 (1993-12-31) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919021A (en) * | 2014-04-13 | 2014-07-16 | 万世凤 | Steamed bread making method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |