CN102763805B - Flavored steamed bun and preparation method thereof - Google Patents
Flavored steamed bun and preparation method thereof Download PDFInfo
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- CN102763805B CN102763805B CN2012102573259A CN201210257325A CN102763805B CN 102763805 B CN102763805 B CN 102763805B CN 2012102573259 A CN2012102573259 A CN 2012102573259A CN 201210257325 A CN201210257325 A CN 201210257325A CN 102763805 B CN102763805 B CN 102763805B
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Abstract
The invention provides a flavored steamed bun and a preparation method thereof. The steamed bun comprises (by weight) 500 parts of wheat flour, 45-50 parts of white sesame paste, 15-20 parts of peanut, 18-23 parts of white sugar, and 8-10 parts of active yeast. The preparation method comprises the steps of (1) mixing sesame paste with water at weight ratio of 1:(4-5) to obtain sesame paste mixed solution; (2) baking peanut in oven, cooling, and pulverizing into powder; and (3) mixing wheat flour, peanut powder, white sugar and active yeast, adding the sesame paste mixed solution, blending into dough, proofing, making into bun, steaming, brushing a layer of egg-honey mixed solution, baking in oven, and vacuum-packaging. The steamed bun increases nutritional components (calcium, magnesium, iron, zinc, vitamin B, vitamin E, unsaturated fatty acid, etc.) special in sesame paste to realize abundant nutrition. The adoption of baking after steaming prolongs product shelf life.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of local flavor steamed bun and preparation method thereof.
Background technology
Steamed bun is traditional wheaten food of China, delicious taste, and quality is soft, is easy to digestion, is one of staple food on people's dining table.Present steamed bun kind still is single flour steamed bun or multiple flour mixed grain steamed bread basically, kind and effect be relative comparison dullness all, which how organically to incorporate in the steamed bun manufacture craft for the significant cereal crops of effect, make it both possess the steamed bun characteristic, give the dietotherapy function again, the dynamics of exploitation also is nowhere near, and makes that the steamed bun dietotherapy effect of existing kind is remarkable inadequately.
Sesame paste also is sesame paste, is the sauce that sesame is fried, grinds and makes, and fragrant unique fragrance is arranged.It is rich in protein, amino acid and multivitamin, mineral matter (as mineral matters such as abundant calcium, iron), lecithin, grease etc.Often eating sesame paste all benefits to the growth of bone, tooth, to adjusting monophagia and anorexia positive effect is arranged, can also correct and prevent hypoferric anemia, prevent that hair from bleaching too early or come off and relax bowel, increase effects such as skin elasticity, be that people like one of nutritious and healthy food of food, but its scope of application only limits to be coated on the food or stirs in foodstuff surface be used for seasoning at present, but do not consider to make it incorporate the food of producing peculiar taste in the major ingredient by certain manufacturing process its raw material as production food.
How the significant sesame paste of dietotherapy effect and traditional steamed bun manufacture craft are organically combined, developing all good local flavor steamed buns of nutrition, mouthfeel is the problem that the present invention need solve.
Summary of the invention
The object of the present invention is to provide a kind of nutritious, dietotherapy effect significantly and the local flavor steamed bun of long shelf-life and preparation method thereof.
The present invention is achieved by the following technical programs, and a kind of local flavor steamed bun is characterized in that, comprises following mass parts raw material: 500 parts in flour, white sesameseed sauce 45-50 part, shelled peanut 15-20 part, white sugar 18-23 part, active dry yeasr 8-10 part.
A kind of preparation method of local flavor steamed bun may further comprise the steps:
(1) with sesame paste and water by mass ratio 1:(4～5) mixed mixing well make the mixed liquid of sesame paste, and be stand-by;
(2) shelled peanut is baked with baking box, the cool back of drying in the air is pulverized and made the peanut powder, and is stand-by;
(3) with after flour, peanut powder, white sugar, the active dry yeasr mixing and stirring, add the mixed liquid of sesame paste and become dough, question handler proofs the back and makes steamed bun, steamed bun is put into food steamer earlier steam taking-up in 14-16 minute, put into baking box 60-80 ℃ of baking 20-22 minute then, cooling final vacuum packing.
Further technical characterictic of the present invention is that steamed bun at steamed bun surface brush one deck egg honey mixed liquor, is put into baking box 60-80 ℃ of baking 20-22min, cooling final vacuum packing then after food steamer takes out.
Described egg honey mixed liquor is to be made by mass ratio 2:2:3 mixing and stirring by water, honey and egg liquid.
The invention has the beneficial effects as follows:
1. the sesame paste among the present invention has good dietary function, and sesame flavor is sweet, and property is flat, tonifying middle-Jiao and Qi, moisturizing viscera, tonifying lung gas is arranged, end the effect that marrow is shied, filled out to the heart, prevents that hair from bleaching too early or come off; Can be used for treating the liver diseases such as damage, dizzy, the dry constipation of intestines, anaemia of suffering from a deficiency of the kidney; Have the effect of adjusting monophagia and anorexia, relaxing bowel, give protection against cancer, also can increase skin elasticity, make the tender health of skin;
2. find in the experiment that interpolation peanut powder has good supplementary function to the taste of sesame paste in raw material, has strengthened the aftertaste sense of steamed bun;
3. the present invention has increased nutritional labelings such as distinctive calcium in the sesame paste, magnesium, iron, zinc, Cobastab, vitamin E unrighted acid on the basis of traditional steamed bun, and nutrition is abundanter;
4. the present invention has adopted and the different manufacture craft of traditional steamed bun, and traditional steamed bun adopts heat steam to cook, and the moisture of steamed bun is bigger, and the shelf-life is shorter; The present invention adopts first gas to steam, and Hong Kao mode has again prolonged shelf-life of steamed bun, toasts after steamed bun surface brush one deck egg honey mixed liquor again, can improve surface color degree and the mouthfeel of steamed bun.
The specific embodiment
Embodiment 1
(1) 45g sesame paste and mixed the mixing well of 210g water are made the mixed liquid of sesame paste, stand-by;
(2) the 15g shelled peanut is baked with baking box, the cool back of drying in the air is pulverized and made the peanut powder, and is stand-by;
(3) water, honey and egg are made egg honey mixed liquor by mass ratio 2:2:3 mixing and stirring, stand-by;
(4) get the high muscle wheat flour of 500g, 15g peanut powder, 9g active dry yeasr, 20g white sugar mixing and stirring after, the sesame paste that adds step (1) mixes liquid and becomes dough, dough is put into proofing box, temperature remains on 33-38 ℃, humidity and remains on 78-84%, question handler proofs the back and makes steamed bun, steamed bun is put into food steamer earlier steam taking-up in 15 minutes, at steamed bun surface brush one deck egg honey mixed liquor, put into 80 ℃ of bakings of baking box 20 minutes then, cooling final vacuum packing.
Embodiment 2
(1) 50g sesame paste and mixed the mixing well of 220g water are made the mixed liquid of sesame paste, stand-by;
(2) the 20g shelled peanut is baked with baking box, the cool back of drying in the air is pulverized and made the peanut powder, and is stand-by;
(3) water, honey and egg are made egg honey mixed liquor by mass ratio 2:2:3 mixing and stirring, stand-by;
(4) get the high muscle wheat flour of 500g, 20g peanut powder, 10g active dry yeasr, 23g white sugar mixing and stirring after, the sesame paste that adds step (1) mixes liquid and becomes dough, dough is put into proofing box, temperature remains on 33-38 ℃, humidity and remains on 78-84%, question handler proofs the back and makes steamed bun, steamed bun is put into food steamer earlier steam taking-up in 14 minutes, at steamed bun surface brush one deck egg honey mixed liquor, put into 60 ℃ of bakings of baking box 22 minutes then, cooling final vacuum packing.
Embodiment 3
(1) 48g sesame paste and mixed the mixing well of 215g water are made the mixed liquid of sesame paste, stand-by;
(2) the 18g shelled peanut is baked with baking box, the cool back of drying in the air is pulverized and made the peanut powder, and is stand-by;
(3) water, honey and egg are made egg honey mixed liquor by mass ratio 2:2:3 mixing and stirring, stand-by;
(4) get the high muscle wheat flour of 500g, 18g peanut powder, 8g active dry yeasr, 18g white sugar mixing and stirring after, the sesame paste that adds step (1) mixes liquid and becomes dough, dough is put into proofing box, temperature remains on 33-38 ℃, humidity and remains on 78-84%, question handler proofs the back and makes steamed bun, steamed bun is put into food steamer earlier steam taking-up in 16 minutes, at steamed bun surface brush one deck egg honey mixed liquor, put into 70 ℃ of bakings of baking box 21 minutes then, cooling final vacuum packing.
Above-described embodiment is as preferred embodiments of the present invention; describe technical conceive and the essential implementation of invention in detail; be not to be that protection scope of the present invention is limited; all spirit essence is done according to the present invention any simple modification and equivalent structure transformation or modification all should be encompassed within protection scope of the present invention.
Claims (3)
1. a local flavor steamed bun is characterized in that, comprises following mass parts raw material: 500 parts in flour, white sesameseed sauce 45-50 part, shelled peanut 15-20 part, white sugar 18-23 part, active dry yeasr 8-10 part;
The preparation of described local flavor steamed bun may further comprise the steps:
(1) with sesame paste and water by mass ratio 1:(4～5) mixed mixing well make the mixed liquid of sesame paste, and be stand-by;
(2) shelled peanut is baked with baking box, the cool back of drying in the air is pulverized and made the peanut powder, and is stand-by;
(3) with after flour, peanut powder, white sugar, the active dry yeasr mixing and stirring, add the mixed liquid of sesame paste and become dough, question handler proofs the back and makes steamed bun, steamed bun is put into food steamer earlier steam taking-up in 14-16 minute, put into baking box 60-80 ℃ of baking 20-22 minute then, cooling final vacuum packing.
2. according to the described a kind of local flavor steamed bun of claim 1, it is characterized in that: steamed bun at steamed bun surface brush one deck egg honey mixed liquor, is put into baking box 60-80 ℃ of baking 20-22min, cooling final vacuum packing then after food steamer takes out.
3. according to the described a kind of local flavor steamed bun of claim 2, it is characterized in that: described egg honey mixed liquor is to be made by mass ratio 2:2:3 mixing and stirring by water, honey and egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102573259A CN102763805B (en) | 2012-07-24 | 2012-07-24 | Flavored steamed bun and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102573259A CN102763805B (en) | 2012-07-24 | 2012-07-24 | Flavored steamed bun and preparation method thereof |
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| CN102763805A CN102763805A (en) | 2012-11-07 |
| CN102763805B true CN102763805B (en) | 2013-08-28 |
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| CN2012102573259A Expired - Fee Related CN102763805B (en) | 2012-07-24 | 2012-07-24 | Flavored steamed bun and preparation method thereof |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907820A (en) * | 2014-04-28 | 2014-07-09 | 宁波保税区攀峒信息科技有限公司 | Processing method of Chinese bread water cake and processed Chinese bread water cake |
| CN104305074A (en) * | 2014-10-10 | 2015-01-28 | 哈尔滨艾克尔食品科技有限公司 | Making method of sesame and sweet potato dessert |
| CN104489487A (en) * | 2014-11-25 | 2015-04-08 | 太和县阿龙哥农业科技有限公司 | Fermentation steamed bun containing eggs and preparation method thereof |
| CN105211727A (en) * | 2015-10-15 | 2016-01-06 | 陈业东 | A kind of steamed bun with dietary function |
| CN106387653A (en) * | 2016-08-31 | 2017-02-15 | 周琪 | Spinach steamed bun |
| CN109820137A (en) * | 2019-03-28 | 2019-05-31 | 河北北方学院 | A kind of coarse cereals composite flour of hypoglycemia patient, food and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038018A (en) * | 2009-10-10 | 2011-05-04 | 重庆市永川区永双科技有限公司 | Method for manufacturing jam buns |
| CN102405947A (en) * | 2011-12-02 | 2012-04-11 | 南昌市百姓创业咨询有限公司 | Black flour |
-
2012
- 2012-07-24 CN CN2012102573259A patent/CN102763805B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038018A (en) * | 2009-10-10 | 2011-05-04 | 重庆市永川区永双科技有限公司 | Method for manufacturing jam buns |
| CN102405947A (en) * | 2011-12-02 | 2012-04-11 | 南昌市百姓创业咨询有限公司 | Black flour |
Non-Patent Citations (4)
| Title |
|---|
| 冷进松 等.蒸烤馒头生产工艺的研究.《食品与机械》.2007,第23卷(第1期), |
| 李竹生 等.蒸烤馒头工艺研究.《粮食加工》.2011,第36卷(第4期), |
| 蒸烤馒头工艺研究;李竹生 等;《粮食加工》;20111231;第36卷(第4期);69-71 * |
| 蒸烤馒头生产工艺的研究;冷进松 等;《食品与机械》;20070131;第23卷(第1期);125-128 * |
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