CN103039844A - Processing technology of coarse grain steamed bread - Google Patents
Processing technology of coarse grain steamed bread Download PDFInfo
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- CN103039844A CN103039844A CN2011103054353A CN201110305435A CN103039844A CN 103039844 A CN103039844 A CN 103039844A CN 2011103054353 A CN2011103054353 A CN 2011103054353A CN 201110305435 A CN201110305435 A CN 201110305435A CN 103039844 A CN103039844 A CN 103039844A
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- coarse grain
- steamed bread
- processing technology
- grain steamed
- dough
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Abstract
A processing technology of coarse grain steamed bread belongs to a field of food processing, and concretely relates to the processing technology of the coarse grain steamed bread. The invention provides the processing technology of the coarse grain steamed bread which is unique in flavor and rich in nutrition. Technology steps comprises adding 15 to 25 % of sorghum flour into a raw material wheat flour, adding 1 % of yeast and 30 to 54 % of water, kneading into dough, putting into a thermostat with a temperature of 30 DEG C, fermenting for 1 to 3 hours, pressing the dough for 10 times with a dough pressing machine, fermenting for 20 to 40 minutes in a thermostat with a temperature of 40 DEG C, steaming for 30 minutes in a pan with boiled water, taking out and cooling for 30 minutes.
Description
Technical field:
The invention belongs to food processing field, in particular, relate to a kind of processing technology of coarse grain steamed bread.
Background technology:
The nutritive value of Chinese sorghum is very high, contains protein 8.4g, fatty 2.7g, carbohydrate 75.6g, calcium 7mg, phosphorus 188mg, iron 4.1mg in every 100g Chinese sorghum according to surveying and determination, and the content of iron is higher in the contained trace element of Chinese sorghum.Sorghum rice has the great fame of " length of the essence of five cereals, hundred paddy " from ancient times, and the various food that sorghum rice is made all enjoys favor with soft, tough, fragrant, glutinous characteristic.
Chinese sorghum has the merit of cool blood, detoxifcation, can be used as medicine, and is used for the control various diseases.The traditional Chinese medical science thinks, sweet flat being slightly cold of Chinese sorghum nature and flavor, and stomach invigorating the spleen, and the long-pending antidiarrheal that disappears can be used to treat damp and hot, diarrhea, difficult urination etc.Boil into altogether congee with sorghum rice with red date, have beneficial spleen stomach invigorating, digestant effect.
Although coarse grain steamed bread is nutritious, the steamed bun that the coarse grain steamed bread of producing on the market does not generally have pure starch to make on mouthfeel is good, and this problem has affected the acceptance of consumer to coarse grain steamed bread to a certain extent.
Summary of the invention:
The present invention is exactly for the problems referred to above, and the processing technology of a kind of unique flavor, nutritious coarse grain steamed bread is provided.
In order to realize above-mentioned purpose of the present invention, processing step of the present invention is: raw material is to add 15～25% sorghum flour in the wheat flour; The water that adds yeast 1%, 30～54%, and face; Put into 30 ℃ of insulating boxs, the 1～3h that ferments; With oodle maker pressure surface ten times; Offhand; Proof 20～40min in 40 ℃ of insulating boxs; Put into the pot that boils and steam 30min; Take out cooling 30min.
Beneficial effect of the present invention:
1. the steamed bun produced of the present invention has that epidermis is smooth, internal porosity is tiny evenly, elasticity is strong, have strong Chinese sorghum delicate fragrance, unique flavor;
2. the present invention is of high nutritive value.
The specific embodiment:
Processing step of the present invention is: raw material is to add 15～25% sorghum flour in the wheat flour; The water that adds yeast 1%, 30～54%, and face; Put into 30 ℃ of insulating boxs, the 1～3h that ferments; With oodle maker pressure surface ten times; Offhand; Proof 20～40min in 40 ℃ of insulating boxs; Put into the pot that boils and steam 30min; Take out cooling 30min.
The present invention with face shaping, color and luster, structure, malleable, the degree that sticks to one's teeth, smell, nutritive value as the index of weighing steamed bread quality.
The present invention selects sorghum flour addition, amount of water, fermentation time, proofing period as the factor that affects steamed bread quality, can see Table 1, table 2.
Table 1 four factor level tables
Table 2 four factors are on the impact of steamed bread quality
When the sorghum flour addition is yeast consumption 25%, will have influence on rising of steamed bun and send out, steamed bun is risen send out not, volume is less than normal, also can make simultaneously the appearance of steamed bun rough, and malleable also is subject to impact to a certain degree.When the sorghum flour addition was 15%, every quality of steamed bun can not reach best; When amount of water is 52%, dough is partially hard, make dough not easy-formation and impact fermentation and the increase of steamed bun volume when proofing, and when amount of water was 54%, dough was too soft, aerogenesis is good, it is poor to hold gas, easily causes steamed bun to subside, the maintenance of external form when impact proofs, can not there be the sufficient time to proof, makes the steamed bun outward appearance relatively poor; Too short specific volume and the exterior quality that also directly affects steamed bun of fermentation time, when fermentation time is 2h, ferment effect is not good, when fermentation time was 2.5～3h, steamed bun volume increased fully, and fragrance is outstanding, if but fermentation time is oversize, dough can turn sour because of yeast-bitten, holds gas decline, and product easily subsides.
As a kind of preferred version, processing step of the present invention is: the sorghum flour addition is 20%, amount of water is 53%, fermentation time is that 2.5h, proofing period are 20min.
Claims (2)
1. the processing technology of a coarse grain steamed bread is characterized in that, processing step of the present invention is: raw material is to add 15～25% sorghum flour in the wheat flour; The water that adds yeast 1%, 30～54%, and face; Put into 30 ℃ of insulating boxs, the 1～3h that ferments; With oodle maker pressure surface ten times; Offhand; Proof 20～40min in 40 ℃ of insulating boxs; Put into the pot that boils and steam 30min; Take out cooling 30min.
2. the processing technology of a kind of coarse grain steamed bread according to claim 1 is characterized in that, processing step of the present invention is: the sorghum flour addition is 20%, amount of water is 53%, fermentation time is that 2.5h, proofing period are 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103054353A CN103039844A (en) | 2011-10-11 | 2011-10-11 | Processing technology of coarse grain steamed bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103054353A CN103039844A (en) | 2011-10-11 | 2011-10-11 | Processing technology of coarse grain steamed bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039844A true CN103039844A (en) | 2013-04-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103054353A Pending CN103039844A (en) | 2011-10-11 | 2011-10-11 | Processing technology of coarse grain steamed bread |
Country Status (1)
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| CN (1) | CN103039844A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652601A (en) * | 2013-11-26 | 2014-03-26 | 浙江大学 | Method for making steamed buns by fermented sour dough |
| CN110613091A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Making method of steam heat-treated sorghum whole flour steamed bun |
-
2011
- 2011-10-11 CN CN2011103054353A patent/CN103039844A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652601A (en) * | 2013-11-26 | 2014-03-26 | 浙江大学 | Method for making steamed buns by fermented sour dough |
| CN110613091A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Making method of steam heat-treated sorghum whole flour steamed bun |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130417 |