CN102987234A - Milk-flavor purple-potato steamed bread - Google Patents
Milk-flavor purple-potato steamed bread Download PDFInfo
- Publication number
- CN102987234A CN102987234A CN2012103965731A CN201210396573A CN102987234A CN 102987234 A CN102987234 A CN 102987234A CN 2012103965731 A CN2012103965731 A CN 2012103965731A CN 201210396573 A CN201210396573 A CN 201210396573A CN 102987234 A CN102987234 A CN 102987234A
- Authority
- CN
- China
- Prior art keywords
- parts
- milk
- water
- purple
- purple potato
- 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.)
- Granted
Links
Abstract
The invention discloses milk-flavor purple-potato steamed bread. The milk-flavor purple-potato steamed bread is prepared from the following materials in parts by weight: 600 parts of fresh purple potatoes, 500 parts of wheat flour, 80-100 parts of yeast powder, 50-60 parts of red dates, 40-60 parts of roses, 300-400 parts of milk and 300-400 parts of water. A preparation method of the milk-flavor purple-potato steamed bread comprises the following steps of: weighing the materials in parts by weight for future use; heating up the water to 50 DEG C to 60 DEG C, and then soaking the roses into the heated water; adding the yeast powder to the water for stirring when the water is cooled to 40 DEG C; steaming the purple potatoes and the red dates for 12-18 minutes and 8-10 minutes respectively in high-temperature steam; mixing and grinding the steamed purple potatoes and red dates to be in the shape of paste, putting the paste into the wheat flour, pouring the milk at 45 DEG C into the flour, gradually adding the water in which the roses and the yeast powder are soaked into the flour, and mixing the flour into dough which is placed for 3-3.5 hours at 28 DEG C to 30 DEG C; getting out the purple potato dough in the last step, kneading the dough, twisting the dough into oval long strips, and equally and transversely cutting the oval long strips by a cutter; and steaming the cut oval long strips in a steamer for 8-10 minutes, and maintaining the strips in the steamer for 2-3 minutes after fire is put out.
Description
Technical field
The present invention relates to a kind of method for making food, particularly the purple potato steamed bun of a kind of milk.
Background technology
Steamed bun is the traditional food of China, be deeply loved by the public, but the steamed bun composition in the existing market is comparatively single, can not satisfy material progress needs that people are growing;
Contain rich in protein in the purple potato, 18 kinds easily by the amino acid of human consumption and absorption, 8 kinds of vitamins such as vitamin C, B, A and more than the 10 kind of natural minerals prime element such as phosphorus, iron.Wherein iron and Se content are abundant.And selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood, particularly selenium is called as " anticancer king ", easily be absorbed by the body, can stay in the serum, repair cardiac muscle, strengthen immunity of organisms, remove interior free yl, division and the growth of the synthetic and cancer cell of DNA in the inhibition cancer cell, the generation of the carninomatosis such as prevention cancer of the stomach, liver cancer; Purple potato also contains the high anthocyanidin of a large amount of medical values, and French scientist Maas chief strangles doctor and finds that anthocyanidin is natural potent free radical scavenger; Anthocyanidin has preventive and therapeutic action to 100 various diseases, is described as the seventh-largest essential nutrients after water, protein, fat, carbohydrate, vitamin, mineral matter.
Summary of the invention
Purpose of the present invention is to provide a kind of milk purple potato steamed bun, and is nutritious, good mouthfeel.
For addressing the above problem, the invention provides the purple potato steamed bun of a kind of milk, each component is made by following proportioning:
600 parts of new fresh sweet potatoes, 500 parts of wheat flours, 80 ~ 100 parts of dusty yeasts, 50 ~ 60 parts of red dates, 40 ~ 60 parts of roses, 300 ~ 400 parts in milk, 300 ~ 400 parts in water.
Manufacturing process of the present invention is:
The first step: take by weighing each raw material for standby by proportion of composing;
Second step: water is heated to 50 ~ 60 ℃ of temperature and soaks rose 5 ~ 8min, puts into dusty yeast when temperature drops to 40 ℃ and stirs;
The 3rd step: purple potato, red date difference high-temperature steam are steamed 12 ~ 18min, 8 ~ 10min, take out, mixed grinding becomes the mud shape, ground purple potato red date mud is put into wheat flour, milk is warming to 45 ℃ and pours into, then add gradually the water that soaking rose and dusty yeast in the second step and become dough, at 28 ~ 30 ℃ of lower 3 ~ 3.5h that place;
The 4th step: the purple potato dough in the taking-up in the step, kneading, being twisted into the cross section after kneading is the rectangular of ellipse, with the impartial crosscut of cutter, putting into steamer steams 8 ~ 10min, fire extinguishing wait 2 ~ 3min, taking-up.
The best optimum ratio of this each component of steamed bun is:
400 parts of new fresh sweet potatoes, 600 parts of wheat flours, 90 parts of dusty yeasts, 56 parts of red dates, 50 parts of roses, 350 parts in milk, 340 parts in water.
Beneficial effect of the present invention: the suitable all kinds of crowds of the present invention are edible, and edible healthy, making is simple, and good mouthfeel, meets especially modern youthful taste, and taste is unique, good market prospects; The present invention makes as raw material take purple potato, possesses purple potato preventing hypertension, alleviates the functions such as dyshepatia, also has good anti-cancer function, is good health food.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
The purple potato steamed bun of a kind of milk, each component is made by following proportioning:
400 parts of new fresh sweet potatoes, 600 parts of wheat flours, 80 parts of dusty yeasts, 50 parts of red dates, 40 parts of roses, 300 parts in milk, 300 parts in water.
Manufacturing process of the present invention is:
The first step: take by weighing each raw material for standby by proportion of composing;
Second step: water is heated to temperature 50 C and soaks rose 5min, puts into dusty yeast when temperature drops to 40 ℃ and stirs;
The 3rd step: purple potato, red date difference high-temperature steam are steamed 12min, 8min, take out, mixed grinding becomes the mud shape, ground purple potato red date mud is put into wheat flour, milk is warming to 45 ℃ and pours into, then add gradually the water that soaking rose and dusty yeast in the second step and become dough, at 28 ℃ of lower 3h that place;
The 4th step: the purple potato dough in the taking-up in the step, kneading, being twisted into the cross section after kneading is the rectangular of ellipse, with the impartial crosscut of cutter, putting into steamer steams 8min, fire extinguishing wait 2min, taking-up.
Embodiment 2
The purple potato steamed bun of a kind of milk, each component is made by following proportioning:
400 parts of new fresh sweet potatoes, 600 parts of wheat flours, 100 parts of dusty yeasts, 60 parts of red dates, 60 parts of roses, 400 parts in milk, 400 parts in water.
Manufacturing process of the present invention is:
The first step: take by weighing each raw material for standby by proportion of composing;
Second step: water is heated to temperature 60 C and soaks rose 8min, puts into dusty yeast when temperature drops to 40 ℃ and stirs;
The 3rd step: purple potato, red date difference high-temperature steam are steamed 18min, 10min, take out, mixed grinding becomes the mud shape, ground purple potato red date mud is put into wheat flour, milk is warming to 45 ℃ and pours into, then add gradually the water that soaking rose and dusty yeast in the second step and become dough, at 30 ℃ of lower 3.5h that place;
The 4th step: the purple potato dough in the taking-up in the step, kneading, being twisted into the cross section after kneading is the rectangular of ellipse, with the impartial crosscut of cutter, puts into steamer 10min, fire extinguishing wait 3min, taking-up.
Claims (2)
1. the purple potato steamed bun of a milk, it is characterized in that: each component is made by following proportioning: 600 parts of new fresh sweet potatoes, 500 parts of wheat flours, 80 ~ 100 parts of dusty yeasts, 50 ~ 60 parts of red dates, 40 ~ 60 parts of roses, 300 ~ 400 parts in milk, 300 ~ 400 parts in water;
Manufacturing process of the present invention is:
The first step: take by weighing each raw material for standby by proportion of composing;
Second step: water is heated to 50 ~ 60 ℃ of temperature and soaks rose 5 ~ 8min, puts into dusty yeast when temperature drops to 40 ℃ and stirs;
The 3rd step: purple potato, red date difference high-temperature steam are steamed 12 ~ 18min, 8 ~ 10min, take out, mixed grinding becomes the mud shape, ground purple potato red date mud is put into wheat flour, milk is warming to 45 ℃ and pours into, then add gradually the water that soaking rose and dusty yeast in the second step and become dough, at 28 ~ 30 ℃ of lower 3 ~ 3.5h that place;
The 4th step: the purple potato dough in the taking-up in the step, kneading, being twisted into the cross section after kneading is the rectangular of ellipse, with the impartial crosscut of cutter, putting into steamer steams 8 ~ 10min, fire extinguishing wait 2 ~ 3min, taking-up.
2. the purple potato steamed bun of a kind of milk according to claim 1, it is characterized in that: the best optimum ratio of each component of the purple potato steamed bun of described milk is: 400 parts of new fresh sweet potatoes, 600 parts of wheat flours, 90 parts of dusty yeasts, 56 parts of red dates, 50 parts of roses, 350 parts in milk, 340 parts in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103965731A CN102987234B (en) | 2012-10-18 | 2012-10-18 | Milk-flavor purple-potato steamed bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103965731A CN102987234B (en) | 2012-10-18 | 2012-10-18 | Milk-flavor purple-potato steamed bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102987234A true CN102987234A (en) | 2013-03-27 |
| CN102987234B CN102987234B (en) | 2013-10-30 |
Family
ID=47916721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103965731A Expired - Fee Related CN102987234B (en) | 2012-10-18 | 2012-10-18 | Milk-flavor purple-potato steamed bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102987234B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478200A (en) * | 2013-09-03 | 2014-01-01 | 昆明理工大学 | Rose and purple sweet potato biscuit |
| CN103504200A (en) * | 2013-10-21 | 2014-01-15 | 河北经贸大学 | Method for processing secondary fermentation steamed bun added with sweet potato and milk powder |
| CN104026468A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Fresh flower honey-flavored steamed bread roll |
| CN104256445A (en) * | 2014-10-12 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Method for making date and pulp sweet potato dessert |
| CN104783066A (en) * | 2015-05-11 | 2015-07-22 | 衢州谷香人家食品有限公司 | Processing technology of purple potato rose |
| CN105124397A (en) * | 2015-07-09 | 2015-12-09 | 安徽省一诚食品有限公司 | Immunity improving purple sweet potato steamed bread and making method thereof |
| CN105146320A (en) * | 2015-10-25 | 2015-12-16 | 贵州省生物技术研究所 | Colored potato steamed bun and making method thereof |
| CN106213177A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Milk taste steamed bread |
| CN106213178A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Sweet potato steamed bread |
| CN106261609A (en) * | 2016-08-31 | 2017-01-04 | 周琪 | A kind of Rhizoma Steudnerae Henryanae steamed bread |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108897A (en) * | 1994-11-25 | 1995-09-27 | 张金修 | Baked steamed bread crisp |
| CN1319349A (en) * | 2001-03-07 | 2001-10-31 | 沈仲秋 | Silk ball shaped fragrant taro and preparation method thereof |
| CN102648753A (en) * | 2012-05-25 | 2012-08-29 | 湖南农业大学 | Purple sweet potato full-powder steamed bread and processing method thereof |
-
2012
- 2012-10-18 CN CN2012103965731A patent/CN102987234B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108897A (en) * | 1994-11-25 | 1995-09-27 | 张金修 | Baked steamed bread crisp |
| CN1319349A (en) * | 2001-03-07 | 2001-10-31 | 沈仲秋 | Silk ball shaped fragrant taro and preparation method thereof |
| CN102648753A (en) * | 2012-05-25 | 2012-08-29 | 湖南农业大学 | Purple sweet potato full-powder steamed bread and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 朱克庆等: "《紫薯馒头的研制》", 《粮食加工》, vol. 37, no. 3, 31 March 2012 (2012-03-31) * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478200A (en) * | 2013-09-03 | 2014-01-01 | 昆明理工大学 | Rose and purple sweet potato biscuit |
| CN103504200A (en) * | 2013-10-21 | 2014-01-15 | 河北经贸大学 | Method for processing secondary fermentation steamed bun added with sweet potato and milk powder |
| CN104026468A (en) * | 2014-06-19 | 2014-09-10 | 南京麦思德餐饮管理有限公司 | Fresh flower honey-flavored steamed bread roll |
| CN104256445A (en) * | 2014-10-12 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Method for making date and pulp sweet potato dessert |
| CN104783066A (en) * | 2015-05-11 | 2015-07-22 | 衢州谷香人家食品有限公司 | Processing technology of purple potato rose |
| CN105124397A (en) * | 2015-07-09 | 2015-12-09 | 安徽省一诚食品有限公司 | Immunity improving purple sweet potato steamed bread and making method thereof |
| CN105146320A (en) * | 2015-10-25 | 2015-12-16 | 贵州省生物技术研究所 | Colored potato steamed bun and making method thereof |
| CN106213177A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Milk taste steamed bread |
| CN106213178A (en) * | 2016-07-27 | 2016-12-14 | 惠州市柯帝士科技有限公司 | Sweet potato steamed bread |
| CN106261609A (en) * | 2016-08-31 | 2017-01-04 | 周琪 | A kind of Rhizoma Steudnerae Henryanae steamed bread |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102987234B (en) | 2013-10-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102987234B (en) | Milk-flavor purple-potato steamed bread | |
| CN104381867B (en) | A kind of preparation method of compound fruit and vegetable glutinous rice cake | |
| CN103289869B (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN103168817A (en) | Functional multigrain shortbread and preparation method thereof | |
| CN105123829A (en) | Process for producing bread | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN102987233A (en) | Mulberry-mung bean steamed bread | |
| CN105076336A (en) | Health-care biscuit and producing method | |
| CN102440359A (en) | Health fern root vermicelli and preparation method thereof | |
| CN107668653A (en) | A kind of bitter buckwheat vitamin meals health-care brewing sauce technique | |
| CN111296533A (en) | Dried orange peel vegetarian biscuit | |
| CN107372716A (en) | A kind of preparation method of EGG YOLK SHORTCAKE | |
| CN106722145A (en) | A kind of glutinous rice cake and preparation method thereof | |
| CN103141902A (en) | Soybean protein fermentation beverage and making method thereof | |
| CN105010984A (en) | Rice steamed bread | |
| CN104206492A (en) | Ormosia hard biscuit and preparation method thereof | |
| CN104430714A (en) | Minced beef cake and making method thereof | |
| CN105076967A (en) | Health paste with fitting and slimming functions | |
| CN108850826A (en) | A kind of teenager's edible noodles and preparation method thereof improving intelligence | |
| CN110839821A (en) | Preparation method of plant essential oil health-preserving noodles | |
| CN103404781A (en) | Celery steamed bun capable of reducing blood fat and making method thereof | |
| CN103621904A (en) | Processing method for black rice nutritional cake | |
| CN106281882A (en) | A kind of Fructus Musae blue berry composite health care beverage wine and preparation technology thereof | |
| CN106173963A (en) | A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method | |
| CN106047619A (en) | Litchi-blueberry composite health drink wine and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131030 Termination date: 20141018 |
|
| EXPY | Termination of patent right or utility model |