CN103222580A - Bean dreg chrysanthemum steamed bun and preparation method thereof - Google Patents

Bean dreg chrysanthemum steamed bun and preparation method thereof Download PDF

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Publication number
CN103222580A
CN103222580A CN2013101075509A CN201310107550A CN103222580A CN 103222580 A CN103222580 A CN 103222580A CN 2013101075509 A CN2013101075509 A CN 2013101075509A CN 201310107550 A CN201310107550 A CN 201310107550A CN 103222580 A CN103222580 A CN 103222580A
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China
Prior art keywords
parts
chrysanthemum
steamed bun
mentioned
bean dreg
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Pending
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CN2013101075509A
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Chinese (zh)
Inventor
陈少金
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ANHUI JINHE GRAIN & OIL GROUP Co Ltd
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ANHUI JINHE GRAIN & OIL GROUP Co Ltd
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Priority to CN2013101075509A priority Critical patent/CN103222580A/en
Publication of CN103222580A publication Critical patent/CN103222580A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a bean dreg chrysanthemum steamed bun. The bean dreg chrysanthemum steamed bun is made of raw materials according to the following weight part ratio: 60-72 parts of flour, 10-12 parts of corn flour, 6-8 parts of beam dregs, 6-8 parts of grapes, 3-4 parts of avers, 2-3 parts of fructus amomi, 1-3 parts of folia perillae acutae, 1-2 parts of semen cassiae, 3-4 parts of cowpea leaves, 1-3 parts of luffa flowers, 2-3 parts of sunflower discs, 3-4 parts of cortex moutan, 4-6 parts of chrysanthemum, 0.1-0.3 part of citric acid and 0.06-0.08 parts of pectin. The bean dreg chrysanthemum steamed bun is smooth and rich in taste. Because the bean dregs are added, waste is utilized, and production cost of the bean dreg chrysanthemum steamed bun is greatly reduced. Through mixing granulation of the bean dreg and other raw materials, loss of nutritional ingredients in the steaming process is reduced, and health care value is improved. The semen cassiae can cleanse the liver, benefit the kidneys and improve eyesight, is diuretic and laxative, and is mainly used for curing swelling and pain of eyes, photophobia, many tears, optic atrophy, night blindness, headaches, dizziness, obscure object-seeing effect, ascites due to cirrhosis, difficult urination, habitual constipation and the like. The bean dreg chrysanthemum steamed bun can promote the circulation of qi and conduct flavoring, and wake up the spleen to regulate the stomach, and is beneficial to human health.

Description

A kind of bean dregs chrysanthemum steamed bun and preparation method thereof
Technical field
The present invention relates generally to a kind of steamed bun, relates in particular to a kind of bean dregs chrysanthemum steamed bun and preparation method thereof.
Background technology
At present, along with our growth in the living standard, the staple food of every day is essentially rice and face in daily life, so just caused the nutritional labeling of absorbing our every day relatively more dull, do not satisfy the needs of our human body, cause most of people's nutrient imbalance, normal this some chronic diseases and sub-health state were spreading trend in the middle of some crowds in the past, therefore need adjust accordingly our daily central diet, making our diet diversification, is that the adding multiple beneficial is very important in the health-care components of human body in the product of main rice and face at diet particularly.
Summary of the invention
The object of the invention just provides a kind of bean dregs chrysanthemum steamed bun and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of bean dregs chrysanthemum steamed bun, it is made up of the raw material of following weight parts:
Flour 60-72, corn flour 10-12, bean dregs 6-8, grape 6-8, laver 3-4, fructus amomi 2-3, perilla leaf 1-3, cassia seed 1-2, common cowpea leaf 3-4, sponge gourd flower 1-3, floral disc of sunflower into 2-3, moutan bark 3-4, chrysanthemum 4-6, citric acid 0.1-0.3, pectin 0.06-0.08.
A kind of bean dregs chrysanthemum steamed bun may further comprise the steps:
(1) be to soak 1-2 days in the saline solution of 40-60% above-mentioned bean dregs in concentration, take out the back and mix grinding with above-mentioned grape, laver, wrap up with one deck gauze, place in the food steamer, boiling 30-40 minute, the soyabean protein powder of adding compound weight 1-2%, the glycerine of 2-4% stir granulation after the discharging;
(2) above-mentioned perilla leaf, cassia seed, common cowpea leaf, sponge gourd flower, floral disc of sunflower into, chrysanthemum mixing and water adding are extracted, get extract;
(3) above-mentioned moutan bark is added 3-5 times of water and grind pulping, pour in the pot, moderate heat frying 1-3 minute adds the honey of moutan bark weight 2-5%, the whey powder of 3-7%, add a cover, and the stewing system of slow fire 3-5 minute, discharging is dried the back and is mixed grinding with above-mentioned fructus amomi;
(4) each raw material after the above-mentioned processing is mixed with surplus stock, add 30-40 ℃ of water and yeast after stirring, make that the batch mixing water content is 25-32%, and become dough;
(5) above-mentioned dough being placed temperature is environment bottom fermentation 2-3 hour of 35-38 ℃, relative humidity 80-90 ℃, obtains fermented dough;
(6) above-mentioned fermented dough being made the shape of regulation, is to proof 20-30 minute under 36-40 ℃ in temperature;
(7) steamed bun after will proofing is placed on to steam after 15-20 minute on the steamer and promptly gets described bean dregs health-care steamed bread.
Advantage of the present invention is:
Not only moist, the rich in taste of steamed bun that the present invention produces, the bean dregs that add, twice laid, saved production cost greatly, by with the mixing granulation of each raw material, reduced the loss of nutritional labeling in steaming process, having strengthened health care and being worth, wherein cassia seed can the clearing liver kidney-nourishing, make eye bright, sharp water defaecation cures mainly red eye, swell pain, and photophobia tear is many, glaucoma, night blindness, headache and dizzy, poor vision, cirrhotic ascites, difficult urination, habitual constipation etc., steamed bun of the present invention can the promoting the circulation of qi seasoning and stomach be amusing, be of value to health.
The specific embodiment
Embodiment 1
A kind of bean dregs chrysanthemum steamed bun, it is made up of the raw material of following weight parts (kilogram):
Flour 72, corn flour 12, bean dregs 8, grape 8, laver 4, fructus amomi 3, perilla leaf 3, cassia seed 2, common cowpea leaf 4, sponge gourd spend 3, floral disc of sunflower into 3, moutan bark 4, chrysanthemum 6, citric acid 0.3, pectin 0.08.
A kind of bean dregs chrysanthemum steamed bun may further comprise the steps:
(1) is to soak 2 days in 60% the saline solution above-mentioned bean dregs in concentration, takes out the back and mixes grinding, use one deck gauze to wrap up with above-mentioned grape, laver, place in the food steamer, boiling 40 minutes, the soyabean protein powder of adding compound weight 2%, 4% glycerine stir granulation after the discharging;
(2) above-mentioned perilla leaf, cassia seed, common cowpea leaf, sponge gourd flower, floral disc of sunflower into, chrysanthemum mixing and water adding are extracted, get extract;
(3) above-mentioned moutan bark is added 5 times of water and grind pulping, pour in the pot, moderate heat frying 3 minutes adds the honey of moutan bark weight 5%, 7% whey powder, add a cover, and the stewing system of slow fire 5 minutes, discharging is dried the back and is mixed grinding with above-mentioned fructus amomi;
(4) each raw material after the above-mentioned processing is mixed with surplus stock, add 40 ℃ of water and yeast after stirring, make that the batch mixing water content is 32%, and become dough;
(5) above-mentioned dough being placed temperature is the environment bottom fermentation 3 hours of 90 ℃ of 38 ℃, relative humidity, obtains fermented dough;
(6) above-mentioned fermented dough being made the shape of regulation, is to proof 30 minutes under 40 ℃ in temperature;
(7) steamed bun after will proofing is placed on to steam after 20 minutes on the steamer and promptly gets described bean dregs health-care steamed bread.

Claims (2)

1. bean dregs chrysanthemum steamed bun is characterized in that what it was made up of the raw material of following weight parts:
Flour 60-72, corn flour 10-12, bean dregs 6-8, grape 6-8, laver 3-4, fructus amomi 2-3, perilla leaf 1-3, cassia seed 1-2, common cowpea leaf 3-4, sponge gourd flower 1-3, floral disc of sunflower into 2-3, moutan bark 3-4, chrysanthemum 4-6, citric acid 0.1-0.3, pectin 0.06-0.08.
2. bean dregs chrysanthemum steamed bun as claimed in claim 1 is characterized in that may further comprise the steps:
(1) be to soak 1-2 days in the saline solution of 40-60% above-mentioned bean dregs in concentration, take out the back and mix grinding with above-mentioned grape, laver, wrap up with one deck gauze, place in the food steamer, boiling 30-40 minute, the soyabean protein powder of adding compound weight 1-2%, the glycerine of 2-4% stir granulation after the discharging;
(2) above-mentioned perilla leaf, cassia seed, common cowpea leaf, sponge gourd flower, floral disc of sunflower into, chrysanthemum mixing and water adding are extracted, get extract;
(3) above-mentioned moutan bark is added 3-5 times of water and grind pulping, pour in the pot, moderate heat frying 1-3 minute adds the honey of moutan bark weight 2-5%, the whey powder of 3-7%, add a cover, and the stewing system of slow fire 3-5 minute, discharging is dried the back and is mixed grinding with above-mentioned fructus amomi;
(4) each raw material after the above-mentioned processing is mixed with surplus stock, add 30-40 ℃ of water and yeast after stirring, make that the batch mixing water content is 25-32%, and become dough;
(5) above-mentioned dough being placed temperature is environment bottom fermentation 2-3 hour of 35-38 ℃, relative humidity 80-90 ℃, obtains fermented dough;
(6) above-mentioned fermented dough being made the shape of regulation, is to proof 20-30 minute under 36-40 ℃ in temperature;
(7) steamed bun after will proofing is placed on to steam after 15-20 minute on the steamer and promptly gets described bean dregs health-care steamed bread.
CN2013101075509A 2013-03-30 2013-03-30 Bean dreg chrysanthemum steamed bun and preparation method thereof Pending CN103222580A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519066A (en) * 2013-09-04 2014-01-22 合肥市福来多食品有限公司 Bean-dreg orange-peel chicken-soup steamed bun and preparation method thereof
CN103535736A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Soybean germ sausage and preparation method thereof
CN103919021A (en) * 2014-04-13 2014-07-16 万世凤 Steamed bread making method
CN104522118A (en) * 2014-12-02 2015-04-22 芜湖宏洋食品有限公司 Green tea flour and a preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN1166919A (en) * 1996-05-30 1997-12-10 高县面粉厂 Method for producing noodle containing fruit of Chinese wolfberry and mother chrysanthemum
CN1826907A (en) * 2005-02-28 2006-09-06 邓志军 Composite flour made by miscellaneous cereals and beans
CN101390623A (en) * 2008-09-26 2009-03-25 安徽良夫面粉有限公司 Qingshen five-flavor dried noodle and production method thereof
CN101584356A (en) * 2008-05-22 2009-11-25 刘泳宏 Five-color entrails-nourishing brain-strengthening steamed bread and preparation method thereof
CN101878790A (en) * 2010-06-30 2010-11-10 安徽省东方糖尿病防治研究所 Nutrification flour for diabetics and preparation method thereof
CN102940013A (en) * 2012-11-16 2013-02-27 沈阳洪达信息科技有限公司 Preparation method for biscuit containing olive extractive

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1166919A (en) * 1996-05-30 1997-12-10 高县面粉厂 Method for producing noodle containing fruit of Chinese wolfberry and mother chrysanthemum
CN1826907A (en) * 2005-02-28 2006-09-06 邓志军 Composite flour made by miscellaneous cereals and beans
CN101584356A (en) * 2008-05-22 2009-11-25 刘泳宏 Five-color entrails-nourishing brain-strengthening steamed bread and preparation method thereof
CN101390623A (en) * 2008-09-26 2009-03-25 安徽良夫面粉有限公司 Qingshen five-flavor dried noodle and production method thereof
CN101878790A (en) * 2010-06-30 2010-11-10 安徽省东方糖尿病防治研究所 Nutrification flour for diabetics and preparation method thereof
CN102940013A (en) * 2012-11-16 2013-02-27 沈阳洪达信息科技有限公司 Preparation method for biscuit containing olive extractive

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙科祥等: "低糖保健开花馒头的研制", 《食品研究与开发》, vol. 27, no. 11, 31 December 2006 (2006-12-31) *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519066A (en) * 2013-09-04 2014-01-22 合肥市福来多食品有限公司 Bean-dreg orange-peel chicken-soup steamed bun and preparation method thereof
CN103535736A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Soybean germ sausage and preparation method thereof
CN103919021A (en) * 2014-04-13 2014-07-16 万世凤 Steamed bread making method
CN104522118A (en) * 2014-12-02 2015-04-22 芜湖宏洋食品有限公司 Green tea flour and a preparation method thereof

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Application publication date: 20130731