CN102793150B - Agaric steamed bun and processing method thereof - Google Patents
Agaric steamed bun and processing method thereof Download PDFInfo
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- CN102793150B CN102793150B CN2012103323960A CN201210332396A CN102793150B CN 102793150 B CN102793150 B CN 102793150B CN 2012103323960 A CN2012103323960 A CN 2012103323960A CN 201210332396 A CN201210332396 A CN 201210332396A CN 102793150 B CN102793150 B CN 102793150B
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Abstract
The invention discloses an agaric steamed bun and a processing method thereof. The agaric steamed bun is prepared by processing agaric, flour, water, active dry yeast, soya bean lecithin and white sugar. The invention also provides a processing method of the agaric steamed bun, comprising the steps of cleaning agaric, cooking, grinding to obtain pulp, fermenting agaric pulp and fermenting dough. According to the agaric steamed bun disclosed by the invention, fermentation is carried out for two times, soluble dietary fibers in agaric can be improved, digestion of nutritional ingredient is enhanced, and usage cost of yeast is reduced; besides, soya bean lecithin is applied, thus the advantages that the product is difficult to age, internal structure is uniform and fine, volume is increased, tissue is softer and intelligence is promoted are given to the agaric steamed bun disclosed by the invention.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of auricularia auriculajudae steamed bun and processing method thereof.
Background technology
Auricularia auriculajudae refer to Auricularia (formal name used at school: edible mushroom Auricularia or Wood ear) is the fructification colloid, and mouthfeel is delicate, and local flavor is special, be a kind of high protein,, low fat, nutritious famous edible mushroom.Auricularia auriculajudae is famous mountain delicacy, but edible medicine, can mend, on Chinese common people's dining table for a long time food do not mind, the good reputation of " meat or fish in element " is arranged, be referred to as in the world " the black rarity in Chinese meal ".Modern medicine study shows, auricularia auriculajudae have enrich blood invigorate blood circulation, hypoglycemic blood fat, anti-ageing, improve the function such as immunity of organism, it is rich in Polysaccharide, and good clear sliding effect is arranged, and is mine worker, textile worker's important foodstuffs.In addition, also has certain anticancer and Cardiovarscular effect.
At present, occur the auricularia auriculajudae steamed bun on market, it is added to auricularia auriculajudae in steamed bun as inserts, as number of patent application 20091006742.X, i.e. and the preparation method of a kind of black fungus porridge, biscuit, steamed bun, vermicelli, instant noodles, picture scroll.This patent is with the auricularia auriculajudae pulping of directly polishing, then be added in flour as inserts, increase the nutrition of product, but the processing of auricularia auriculajudae raw material is simple, there is no further deep processing, such as microbial fermentation etc., can not increase the stripping of active ingredient in auricularia auriculajudae, improve the absorption of nutritional labeling, the problem aging, that local flavor is light, quality is coarse of steamed bun is not effectively solved in addition, just the scale industrialization of nourishing steamed bread can't be realized, modern people's demand can't be satisfied.This patent is upgraded and process modification by formula for a product, makes and makes that product has that anti-aging, local flavor is abundant, the quality upgrading, nutritional labeling effectively absorbs fast and the advantage of intelligence development.
Summary of the invention
The purpose of this invention is to provide a kind of auricularia auriculajudae steamed bun; this product is compared with general auricularia auriculajudae steamed bun; have higher soluble dietary fiber, lasting and abundant local flavor and be difficult for aging, quality upgrading, nutritional labeling effectively absorbs fast and the advantage of intelligence development; can satisfy better people's demand; promote simultaneously the nourishing steamed bread large-scale production, promote the application of new and high technology.
For solving the problems of the technologies described above, technical scheme that the present invention adopts is:
The invention provides a kind of auricularia auriculajudae steamed bun, is to be formed by auricularia auriculajudae, flour, water, active dry yeast, soybean lecithin and white sugar formulated.
Preferably, the parts by weight of described raw material are: 15～20 parts, auricularia auriculajudae, 150～180 parts, flour, 75～100 parts, water, 1.0～1.5 parts of active dry yeasts, 2～5 parts of white sugar, 1.5～2.5 parts of soybean lecithins.
The present invention also provides the processing method of above-mentioned auricularia auriculajudae steamed bun, and the method comprises the following steps:
(1) boiling, defibrination
Add the water of 75～100 parts after 15～20 portions of auricularia auriculajudaes are cleaned, at 90～100 ℃ of lower boiling 30～45min, then be polished into the auricularia auriculajudae slurry;
(2) auricularia auriculajudae slurry fermentation
Add the active dry yeast of 0.6～0.9 part to ferment in described auricularia auriculajudae slurry, mix simultaneously 10～15 parts of flour and 2～5 parts of white sugar, be made into karusen;
(3) dough fermentation
Remaining flour, active dry yeast, soybean lecithin and karusen are stirred together carry out the second fermentation, be made into steamed bun.
Further, the condition of described auricularia auriculajudae slurry fermentation is fermentation time 1.5～2h, 26～30 ℃ of fermentation temperatures.
The present invention has the following advantages:
1, product is difficult for aging, quality raising.The present invention is by adding natural soybean lecithin, not only make steamed bun get volume and elasticity increase, reduced viscosity, organize softer and fine and smooth, and can effectively delay the aging of product, simultaneously, the soybean lecithin effect that has effect for reducing blood fat, prevent and treat fatty liver and senile osteoporosis and intelligence development;
2, nutritional labeling effectively absorbs fast.The present invention adopts microbial fermentation technology that the auricularia auriculajudae slurry is fermented, and makes the active ingredient stripping better in auricularia auriculajudae, and nutritional labeling more easily absorbs.Simultaneously, the twice fermentation can reduce the use cost of yeast.
The specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.But these embodiment only limit to the present invention is described and are not used in restriction protection scope of the present invention.
Embodiment 1
Food ingredient: 150 parts, flour, 75 parts, water, 15 parts, auricularia auriculajudae, 1 part of active dry yeast, 1.5 parts of soybean lecithins, 5 parts of white sugar.
Method for making: after 15 portions of auricularia auriculajudaes are cleaned, add 75 parts of water, at 90～100 ℃ of lower boiling 45min, the pulping of then polishing; Add 0.8 part of active dry yeast to ferment in the auricularia auriculajudae slurry, mix simultaneously 10 parts of flour and 5 parts of white sugar, fermentation time 1.5h, 26～30 ℃ of controlled fermentation temperature are made into karusen; Be dough fermentation at last, namely remaining 140 parts of flour, 1.5 parts of soybean lecithins, active dry yeast and the karusen of 0.2 part stirred together, carry out the second fermentation, be made into steamed bun.
Embodiment 2
Food ingredient: 160 parts, flour, 80 parts, water, 16 parts, auricularia auriculajudae, 1.2 parts of active dry yeasts, 2 parts of soybean lecithins, 5 parts of white sugar.
Method for making: after 16 portions of auricularia auriculajudaes are cleaned, add 80 parts of water, at 90～100 ℃ of lower boiling 40min, the pulping of then polishing; Add 0.9 part of active dry yeast to ferment in the auricularia auriculajudae slurry, mix simultaneously 15 parts of flour and 5 parts of white sugar, fermentation time 2h, 26～30 ℃ of controlled fermentation temperature are made into karusen; Be dough fermentation at last, namely remaining 145 parts of flour, 2 parts of soybean lecithins, active dry yeast and the karusen of 0.3 part stirred together, carry out the second fermentation, be made into steamed bun.
Embodiment 3
Food ingredient: 180 parts, flour, 100 parts, water, 20 parts, auricularia auriculajudae, 1.5 parts of active dry yeasts, 2.5 parts of soybean lecithins, 2 parts of white sugar.
Method for making: after 20 portions of auricularia auriculajudaes are cleaned, add 100 parts of water, at 90～100 ℃ of lower boiling 45min, the pulping of then polishing; Add 1.0 parts of active dry yeasts to ferment in the auricularia auriculajudae slurry, mix simultaneously 20 parts of flour and 2 parts of white sugar, fermentation time 2h, 26～30 ℃ of controlled fermentation temperature are made into karusen; Be dough fermentation at last, namely remaining 160 parts of flour, 2.5 parts of soybean lecithins, active dry yeast and the karusen of 0.5 part stirred together, carry out the second fermentation, be made into steamed bun.
Obviously, the above embodiment of the present invention is only for example of the present invention clearly is described, and is not to be restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give all embodiments exhaustive.Everyly belong to the row that apparent variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (2)
1. the processing method of an auricularia auriculajudae steamed bun, it is characterized in that, this auricularia auriculajudae steamed bun is to be made by 15～20 portions of auricularia auriculajudaes, 150～180 parts of flour, 75～100 parts of water, 1.0～1.5 parts of active dry yeasts, 2～5 parts of white sugar and 1.5～2.5 parts of soybean lecithins, and the method comprises the following steps:
(1) boiling, defibrination
Add the water of 75～100 parts after 15～20 portions of auricularia auriculajudaes are cleaned, at 90～100 ℃ of lower boiling 30～45 min, then be polished into the auricularia auriculajudae slurry;
(2) auricularia auriculajudae slurry fermentation
Add the active dry yeast of 0.6～0.9 part to ferment in described auricularia auriculajudae slurry, mix simultaneously 10～15 parts of flour and 2～5 parts of white sugar, be made into karusen;
(3) dough fermentation
Carry out the second fermentation after karusen, 1.5～2.5 parts of soybean lecithins, remaining flour and remaining active dry yeasts are stirred together, be made into steamed bun.
2. processing method according to claim 1 is characterized in that: in step (2), the condition of auricularia auriculajudae slurry fermentation is fermentation time 1.5～2 h, 26～30 ℃ of fermentation temperatures.
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Families Citing this family (7)
| 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 |
| CN103535606A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Protein high-calcium steamed bun and preparation method thereof |
| CN103653180B (en) * | 2013-12-05 | 2015-04-29 | 葛小飞 | Steamed bread aging extender and preparation method thereof |
| CN103932039A (en) * | 2014-04-30 | 2014-07-23 | 河南工业大学 | Nutrient enriched steamed bun prepared from auricularia auricula polysaccharides through enzyme extraction |
| CN112021497A (en) * | 2019-06-03 | 2020-12-04 | 三友春康科技(大连)有限公司 | Auricularia peptide noodles and processing technology thereof |
| CN112021373A (en) * | 2019-06-03 | 2020-12-04 | 三友春康科技(大连)有限公司 | Auricularia peptide seed oil strip and processing technology thereof |
| CN112021503A (en) * | 2019-06-03 | 2020-12-04 | 三友春康科技(大连)有限公司 | Steamed bread with edible fungus and peptide and its production process |
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| CN101744181A (en) * | 2010-01-18 | 2010-06-23 | 黄卫宁 | Pre-fermented frozen dough steamed bread and production method thereof |
| CN101810270A (en) * | 2009-12-28 | 2010-08-25 | 王福起 | Nutrient fortified health-care steamed bread and preparation method |
| CN101991089A (en) * | 2009-08-20 | 2011-03-30 | 葛铸刚 | Method for making black fungus porridge, biscuits, steamed bread, fine dried noodles, instant noodles and steamed twisted rolls |
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| CN101991089A (en) * | 2009-08-20 | 2011-03-30 | 葛铸刚 | Method for making black fungus porridge, biscuits, steamed bread, fine dried noodles, instant noodles and steamed twisted rolls |
| CN101810270A (en) * | 2009-12-28 | 2010-08-25 | 王福起 | Nutrient fortified health-care steamed bread and preparation method |
| CN101744181A (en) * | 2010-01-18 | 2010-06-23 | 黄卫宁 | Pre-fermented frozen dough steamed bread and production method thereof |
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| 中国传统主食馒头中添加超微细豆渣粉的最佳工艺研究;张炳文等;《食品科学》;20091231;第30卷(第18期);58-62 * |
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