CN102511726A - Steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and method of making steamed buns - Google Patents
Steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and method of making steamed buns Download PDFInfo
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Abstract
The invention belongs to the technical field of food, and particularly relates to steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and a method of making the steamed buns, wherein the steamed buns are mainly made of high-quality Dioscorea opposita Thunb. cv. Tiegun and wheat. The method includes: adding honey, amylase, yeast powder, hydrolyzed protein powder, saponin powder and choline powder into the Dioscorea opposita Thunb. cv. Tiegun and wheat flour, mixing, fermenting, kneading for forming, and steaming to obtain the buns with unique flavor and full nutrients. Conversion of polysaccharide in the steamed buns is improved, and dietary property of the steamed buns is also improved. No preservative is added, so that shelf life of the steamed buns is prolonged, and quality of the steamed buns is improved.
Description
Technical field
The invention belongs to food technology field, relating in particular to a kind of is iron rod yam steamed bun of raw material and preparation method thereof with high-quality iron rod yam, wheat.
Background technology
Shennong's Herbal record: " during the Chinese yam master hinders, qi-restoratives win, remove fever and chills perverse trend, tonifying middle-Jiao and Qi, longue meat, enriching yin, for a long time obey clear-headed and clear-sighted intelligence development, promote longevity "; People eat Chinese yam before Tang and Song Dynasty, all are to think that it can be cured the disease.It is found and can not only cure the disease that can nourish again and allay one's hunger, Chinese yam is developed into today in the back, has become important international medicine, food dual-purpose crop; Modern medicine shows iron rod yam content of starch 27.98%, protein content 10.05%-11.74%, polyoses content 1.48%, moisture 61.84%.Iron rod yam polysaccharide YP, MYP and YPC all have certain inhibitory action to iron rod yam a-amylase activity, and it to the inhibiting size order of iron rod yam a-amylase activity is: MYP>YP>YPC.Iron rod yam polysaccharide MYP and YP all increase with the increase of the concentration of polysaccharide the inhibitory action of iron rod yam a-amylase activity; And the effect of MYP is greater than the effect of YP, shows that iron rod yam a-amylase is closely bound up to the effect of wheaten starch amylose and amylopectin.Simultaneously also can influence its intumescent system.At present, the fat content of the steamed bun on the market is 1.4%-1.8%, and protein content is 9.4%; The content of calcium, iron, selenium, zinc is respectively in per 100 gram steamed buns: 19-24 milligram, 2.7-3.5 milligram, 5.36 milligrams, 1.64 milligrams; Contain amino acid 4 grams in per 100 gram steamed buns; And steamed bun in the market still is, and traditional zymotic starch is difficult for converting to polysaccharide; The people has eaten and has been prone to get fat, and mouthfeel is general, and freshness date is short.
Summary of the invention
The objective of the invention is to overcome and have the deficiency that exists in the steamed bun manufacturing technology now and a kind of iron rod yam steamed bun and preparation method thereof is provided; Not only improved the conversion of Chinese yam steamed bun polysaccharide; And improved the edibility of steamed bun; Do not add any anticorrisive agent, just prolonged the steamed bun shelf-life, improved the quality of steamed bun.
Technical scheme of the present invention is achieved in that
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight umber is: bright iron rod yam 18-20 part, wheat flour 25-26 part, honey 5-7 part, amylase 2-5 part, 1 part of dusty yeast, 1 part in protein hydrolysate powder, 0.5 part in saponin(e powder, 0.5 part in choline powder, pure water 36-40 part.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select iron rod yam, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add amylase, honey, saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add protein hydrolysate powder, choline powder, dusty yeast, pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
The beneficial effect that the present invention brought is:
1, produce polysaccharide in this production process, the patients with diabetes mellitus steamed bun helps supplementing the nutrients.2, iron rod yam has strengthening the spleen and tonifying the lung, reinforce the kidney benefit essence, skin moisten hair care, antidotal characteristic, and is all right
Enhancing metabolism, reduce superabundant fats, be the good food of keeping good figure, so the present invention has the characteristics of nourishing and health preserving.
3, these article contain choline, cellulose, vitamin E, thiamine, riboflavin etc., can protect intestines and stomach,
Prevent and treat hyperhydrochloria, the tripe that expands, indigestion and diarrhoea etc.
4, have the title of " bosom ginseng " because of iron rod yam; Be tonic invigorator, the pectin that the while iron rod yam is rich in is a kind of inducement interferon appearance material, can increase lymphocytic activity; Improve the phagocytic activity of reticuloendothelial system; Strengthen and the adjuster body immunity function, suppress the propagation of tumour cell and virus, the present invention is primary raw material with the iron rod yam; Being aided with wheat, honey, Chinese yam starch enzyme is seasoning matter, can be used as antitumor, antiviral and put, chemotherapy and postoperative body void person's ancillary drug.
5, the content of fat is 0.5%-0.7% among the present invention; Protein content is 13.5%; The content of calcium, iron, selenium, zinc is respectively among per 100 gram the present invention: 28-33 milligram, 3.6-3.8 milligram, 6.3 milligrams, 49 milligrams, and the content of saponin(e is 0.2 gram among per 100 gram the present invention, content of amino acids is 7.3 grams among per 100 gram the present invention; Have nutritious characteristics, it is essential every day to replenish human body.
6, the present invention changes into polysaccharide with the activation of iron rod yam starch through the Chinese yam starch enzyme, and heat is low, and normal food can not make the people get fat.
7, unique flavor of the present invention, mouthfeel is fragrant and sweet good to eat.
The specific embodiment
Embodiment 1:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 18 kilograms of iron rod yams, 5 kilograms of amylase, 7 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 40 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 18 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 5 kilograms of amylase, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 40 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 2:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 20 kilograms of iron rod yams, 2 kilograms of amylase, 7 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 40 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 20 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 2 kilograms of amylase, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 40 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 3:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 20 kilograms of iron rod yams, 5 kilograms of amylase, 5 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 40 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 20 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 5 kilograms of amylase, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 40 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 4:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 20 kilograms of iron rod yams, 5 kilograms of amylase, 7 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 36 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 20 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 5 kilograms of amylase, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 36 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 5:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 20 kilograms of iron rod yams, 5 kilograms of amylase, 7 kilograms of honey, 25 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 40 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 20 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 5 kilograms of amylase, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 40 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 25 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 6:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 20 kilograms of iron rod yams, 2 kilograms of amylase, 5 kilograms of honey, 25 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 36 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 20 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 2 kilograms of amylase, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 36 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 25 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 7:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 18 kilograms of iron rod yams, 5 kilograms of amylase, 5 kilograms of honey, 25 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 36 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 18 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 5 kilograms of amylase, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 36 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 25 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 8:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 18 kilograms of iron rod yams, 2 kilograms of amylase, 7 kilograms of honey, 25 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 36 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 18 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 2 kilograms of amylase, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 36 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 25 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 9:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 18 kilograms of iron rod yams, 2 kilograms of amylase, 5 kilograms of honey, 25 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 40 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 18 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 2 kilograms of amylase, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 40 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 25 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 10:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 18 kilograms of iron rod yams, 2 kilograms of amylase, 5 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 36 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 18 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 2 kilograms of amylase, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 36 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 11:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 19 kilograms of iron rod yams, 3 kilograms of amylase, 6 kilograms of honey, 25 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 37 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 19 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 3 kilograms of amylase, 6 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 37 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 25 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 12:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 19 kilograms of iron rod yams, 3 kilograms of amylase, 6 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 37 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 19 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 3 kilograms of amylase, 6 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 37 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 13:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 19 kilograms of iron rod yams, 4 kilograms of amylase, 6 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 38 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 19 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 4 kilograms of amylase, 6 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 38 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 14:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 19 kilograms of iron rod yams, 5 kilograms of amylase, 6 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 39 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 19 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 5 kilograms of amylase, 6 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 39 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Embodiment 15:
A kind of iron rod yam steamed bun is characterized in that: the raw material of steamed bun by each ingredients by weight gram number is: 18 kilograms of iron rod yams, 5 kilograms of amylase, 7 kilograms of honey, 26 kilograms of wheat flours, 1 kilogram of dusty yeast, 1 kilogram in protein hydrolysate powder, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 37 kilograms of pure water.
A kind of preparation method of iron rod yam steamed bun is characterized in that: the step of this method is following:
Step 1: select 18 kilograms of iron rod yams, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add 4 kilograms of amylase, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add 1 kilogram in protein hydrolysate powder, 0.5 kilogram in choline powder, 1 kilogram of dusty yeast, 37 kilograms of pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make for 26 kilograms, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Claims (2)
1. iron rod yam steamed bun, it is characterized in that: the raw material of steamed bun by each ingredients by weight umber is: iron rod yam 18-20 part, wheat flour 25-26 part, honey 5-7 part, amylase 2-5 part, 1 part of dusty yeast, 1 part in protein hydrolysate powder, 0.5 part in saponin(e powder, 0.5 part in choline powder, pure water 36-40 part.
2. the preparation method of an iron rod yam steamed bun as claimed in claim 1, it is characterized in that: the step of this method is following:
Step 1: select iron rod yam, clean the back section, the iron rod yam after will cutting into slices with special beater is made into slurries;
Step 2: in the slurries that step 1 breaks into, add amylase, honey, saponin(e powder, carry out emulsification pretreatment then, obtain emulsion;
Step 3: add protein hydrolysate powder, choline powder, dusty yeast, pure water and wheat flour with the emulsion that obtains in the step 2 and carry out and make, the face that will become reconciled proofs 3-4 hour at normal temperatures;
Step 4: the face kneading after will proofing is shaped, and goes up cage then and steams into steamed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104555091A CN102511726A (en) | 2011-12-31 | 2011-12-31 | Steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and method of making steamed buns |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104555091A CN102511726A (en) | 2011-12-31 | 2011-12-31 | Steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and method of making steamed buns |
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| CN102511726A true CN102511726A (en) | 2012-06-27 |
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| CN2011104555091A Pending CN102511726A (en) | 2011-12-31 | 2011-12-31 | Steamed buns made of Dioscorea opposita Thunb. cv. Tiegun and method of making steamed buns |
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Cited By (6)
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| CN103519191A (en) * | 2013-10-28 | 2014-01-22 | 何天富 | Choline yeast tablet |
| CN104095179A (en) * | 2013-04-09 | 2014-10-15 | 河南工业大学 | Preparation of nutrient-enriched steamed bread from water-extracted black fungus polysaccharide |
| CN104839282A (en) * | 2015-05-15 | 2015-08-19 | 郑州轻工业学院 | Soft wheat grain base Chinese yam whole grain steamed bread preparation method |
| CN105725062A (en) * | 2016-03-30 | 2016-07-06 | 甘肃乡草坊土特产品有限公司 | Angelica sinensis buckwheat steamed bun and making method thereof |
| CN109463627A (en) * | 2018-10-31 | 2019-03-15 | 刘敏 | A kind of processing method of the good Chinese yam steamed bun of taste flavor |
| CN115316600A (en) * | 2022-08-24 | 2022-11-11 | 刘文海 | Chinese yam steamed bun and preparation method thereof |
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| CN1443476A (en) * | 2003-03-05 | 2003-09-24 | 中国农业大学 | Chinese yam product and its preparation method |
| CN1456108A (en) * | 2003-06-06 | 2003-11-19 | 刘小朝 | Fermentative Chinese yam beverage and preparing method thereof |
| CN101991044A (en) * | 2009-08-23 | 2011-03-30 | 王家宏 | Nutritional health-care steamed bread and process for processing same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095179A (en) * | 2013-04-09 | 2014-10-15 | 河南工业大学 | Preparation of nutrient-enriched steamed bread from water-extracted black fungus polysaccharide |
| CN103519191A (en) * | 2013-10-28 | 2014-01-22 | 何天富 | Choline yeast tablet |
| CN104839282A (en) * | 2015-05-15 | 2015-08-19 | 郑州轻工业学院 | Soft wheat grain base Chinese yam whole grain steamed bread preparation method |
| CN105725062A (en) * | 2016-03-30 | 2016-07-06 | 甘肃乡草坊土特产品有限公司 | Angelica sinensis buckwheat steamed bun and making method thereof |
| CN109463627A (en) * | 2018-10-31 | 2019-03-15 | 刘敏 | A kind of processing method of the good Chinese yam steamed bun of taste flavor |
| CN115316600A (en) * | 2022-08-24 | 2022-11-11 | 刘文海 | Chinese yam steamed bun and preparation method thereof |
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Application publication date: 20120627 |