CN103494056A - Pawpaw-flavor steamed bread having effects of invigorating blood circulation and reducing blood pressure and preparation method thereof - Google Patents
Pawpaw-flavor steamed bread having effects of invigorating blood circulation and reducing blood pressure and preparation method thereof Download PDFInfo
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- CN103494056A CN103494056A CN201310377725.8A CN201310377725A CN103494056A CN 103494056 A CN103494056 A CN 103494056A CN 201310377725 A CN201310377725 A CN 201310377725A CN 103494056 A CN103494056 A CN 103494056A
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- pawpaw
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- steamed bread
- minute
- powder
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 230000017531 blood circulation Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 230000000694 effects Effects 0.000 title abstract description 5
- 235000008429 bread Nutrition 0.000 title abstract 6
- 230000036772 blood pressure Effects 0.000 title abstract 2
- 244000189799 Asimina triloba Species 0.000 claims abstract description 35
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 35
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 244000020551 Helianthus annuus Species 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 4
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 4
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims description 11
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 6
- 241000180649 Panax notoginseng Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 3
- 230000003796 beauty Effects 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 1
- 235000002710 Ilex cornuta Nutrition 0.000 abstract 1
- 241001310146 Ilex cornuta Species 0.000 abstract 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses pawpaw-flavor steamed bread having effects of invigorating blood circulation and reducing blood pressure and a preparation method thereof. The pawpaw-flavor steamed bread comprises 100-110 parts of flour, 10-20 parts of lotus seed powder, 20-30 parts of powder of root of kudzu vine, 30-50 parts of pawpaw, 0.8-1 part of rhizoma atractylodis, 0.6-1 part of leaf of Chinese holly, 0.8-1 part of sunflower floral disc, 0.8-1 part of pseudo-ginseng powder, 1-1.5 parts of yeast, 1-1.5 parts of baking powder, 5-8 parts of honey, 7-10 parts of cream essence and a proper amount of bovine bone soup. Through flour mixing, dough kneading, shaping, fermentation and steaming, the pawpaw-flavor steamed bread is obtained. The pawpaw-flavor steamed bread has a fine and smooth feel, a fragrance and good toughness. Pawpaw used in the pawpaw-flavor steamed bread contains a large amount of water, carbohydrates, proteins, fat, a plurality of vitamins and a plurality of amino acids necessary for a human body, can effectively supply a plurality of nutrients for a human body, can improve immunity and has effects of maintaining beauty and caring skin.
Description
Technical field
The present invention relates to a kind of pawpaw flavor step-down steamed bun and preparation method thereof of invigorating blood circulation.
Background technology
The staple food of steamed bun northern China daily life, mainly eaten as breakfast in south.But traditional steamed bun mouthfeel is single, eat easily dullly, therefore provide that a kind of to have an abundant steamed bun of taste imperative, good market prospects are arranged.
Summary of the invention
The present invention is in order to enrich the taste of steamed bun, and a kind of pawpaw flavor step-down steamed bun and preparation method thereof of invigorating blood circulation is provided.
The present invention is achieved by the following technical solutions:
A kind of pawpaw flavor step-down steamed bun of invigorating blood circulation is comprised of following weight portion raw material:
Flour 100-110, lotus nut starch 10-20, kudzu-vine root powder 20-30, pawpaw 30-50, rhizoma atractylodis 0.8-1, leaf of Herba Lactucae formosanae 0.6-1, floral disc of sunflower 0.8-1, Radix Notoginseng powder 0.8-1, yeast 1-1.5, baking powder 1-1.5, honey 5-8, butter essence 7-10, Galbitang are appropriate.
The invigorate blood circulation preparation method of step-down steamed bun of described a kind of pawpaw flavor is characterized in that comprising the following steps:
(1), after the pawpaw of above-mentioned weight portion is removed to seed, soak 8-12 minute in the hot water of 85-95 ℃, to remove the acerbity of pawpaw itself; Then pawpaw is sent into to crusher in crushing and become block, then add water and grind, make pawpaw magma;
(2) by the rhizoma atractylodis of above-mentioned weight portion, leaf of Herba Lactucae formosanae, floral disc of sunflower, Radix Notoginseng powder compound at boiling water boiling 5-8 minute, add the honey of above-mentioned weight portion to boil again 5-8 minute, pull out and drain, pulverize, sneak in the pawpaw magma that step (1) makes;
(3) and face: the flour of above-mentioned weight portion, yeast and baking powder are mixed, and add the Galbitang of 30-35 ℃, with dough mixing machine low rate mixing 2-4 minute, the pawpaw magma that adds again step (2) gained, then rapid stirring, extremely thin-skinned firmly moderate, till not touching with one's hand;
Described Galbitang is that every kilogram of hen is joined the 3-5 kg water, through 8-10 hour moderate heat, stews and forms;
(4) knead dough: the face stripping and slicing of becoming reconciled is put into to automatic oodle maker, add butter essence, start compacting,, interior tissue uniform and delicate smooth to dough surface, stop during without more bubble;
(5) shaping, fermentation: the face piece pressed is shaped to the strip that length is 5-7cm, wide 4-6cm, high 3-5cm, ganoid piece; Face piece after shaping is put in and steams in pallet, evenly put, the distance of face piece between putting is controlled at 3-4 ㎝, with prevent from overstocking and sweat in adhesion phenomenon; At temperature 38-45 ℃, the environment bottom fermentation 50-60 minute of humidity 60-65 ﹪;
(6) steam: under temperature 95-105 ℃, steam 15-20 minute, obtain the pawpaw flavor step-down steamed bun of invigorating blood circulation.
Advantage of the present invention is:
The steamed bun that the present invention produces is moist, savory, nutty, contain large quantity of moisture, carbohydrate, protein, fat, multivitamin and multiple human body essential amino acid in the pawpaw added, can effectively supplement the multiple nutritional components of needed by human body, strengthen Abwehrkraft des Koepers, also has the effect of beauty and skin care beauty treatment simultaneously, Chinese medicine of the present invention has the effect of the step-down of invigorating blood circulation, and is conducive to the hypertensive patient edible.
The specific embodiment
A kind of pawpaw flavor step-down steamed bun of invigorating blood circulation is comprised of following weight portion raw material:
Flour 100kg, lotus nut starch 20kg, kudzu-vine root powder 20kg, pawpaw 30kg, rhizoma atractylodis 0.8kg, leaf of Herba Lactucae formosanae 0.6kg, floral disc of sunflower 0.8kg, Radix Notoginseng powder 1kg, yeast 1.5kg, baking powder 1kg, honey 8kg, butter essence 7kg, Galbitang are appropriate.
Comprise the following steps:
(1), after the pawpaw of above-mentioned weight portion is removed to seed, in the hot water of 85 ℃, soak 10 minutes, to remove the acerbity of pawpaw itself; Then pawpaw is sent into to crusher in crushing and become block, then add water and grind, make pawpaw magma;
(2) by the leaf of Herba Lactucae formosanae of above-mentioned weight portion, rhizoma atractylodis, floral disc of sunflower, Radix Notoginseng powder compound boiling water boiling 8 minutes, add the honey of above-mentioned weight portion to boil again 5 minutes, pull out and drain, pulverize, sneak in the pawpaw magma that step (1) makes;
And face (3): the flour of above-mentioned weight portion, yeast and baking powder are mixed, and add the Galbitang of 35 ℃, with dough mixing machine low rate mixing 4 minutes, then add the pawpaw magma of step (2) gained, rapid stirring then, to thin-skinned firmly moderate, till not touching with one's hand;
Described Galbitang is that every kilogram of hen is joined 5 kg water, through 10 hours moderate heats, stews and forms;
(4) knead dough: the face stripping and slicing of becoming reconciled is put into to automatic oodle maker, add butter essence, start compacting,, interior tissue uniform and delicate smooth to dough surface, stop during without more bubble;
(5) shaping, fermentation: the face piece pressed is shaped to the strip that length is 7cm, wide 6cm, high 4cm, ganoid piece; Face piece after shaping is put in and steams in pallet, evenly put, the distance of face piece between putting is controlled at 3 ㎝, with prevent from overstocking and sweat in adhesion phenomenon; At temperature 45 C, the environment bottom fermentation of humidity 60 ﹪ 50 minutes;
(6) steam: at 100 ℃ of temperature, steam 20 minutes, obtain the pawpaw flavor step-down steamed bun of invigorating blood circulation.
Claims (2)
1. the pawpaw flavor step-down steamed bun of invigorating blood circulation is characterized in that being comprised of following weight portion raw material:
Flour 100-110, lotus nut starch 10-20, kudzu-vine root powder 20-30, pawpaw 30-50, rhizoma atractylodis 0.8-1, leaf of Herba Lactucae formosanae 0.6-1, floral disc of sunflower 0.8-1, Radix Notoginseng powder 0.8-1, yeast 1-1.5, baking powder 1-1.5, honey 5-8, butter essence 7-10, Galbitang are appropriate.
2. a kind of pawpaw flavor according to claim 1 preparation method of step-down steamed bun that invigorates blood circulation is characterized in that comprising the following steps:
(1), after the pawpaw of above-mentioned weight portion is removed to seed, soak 8-12 minute in the hot water of 85-95 ℃, to remove the acerbity of pawpaw itself; Then pawpaw is sent into to crusher in crushing and become block, then add water and grind, make pawpaw magma;
(2) by the rhizoma atractylodis of above-mentioned weight portion, leaf of Herba Lactucae formosanae, floral disc of sunflower, Radix Notoginseng powder compound at boiling water boiling 5-8 minute, add the honey of above-mentioned weight portion to boil again 5-8 minute, pull out and drain, pulverize, sneak in the pawpaw magma that step (1) makes;
(3) and face: the flour of above-mentioned weight portion, yeast and baking powder are mixed, and add the Galbitang of 30-35 ℃, with dough mixing machine low rate mixing 2-4 minute, the pawpaw magma that adds again step (2) gained, then rapid stirring, extremely thin-skinned firmly moderate, till not touching with one's hand;
Described Galbitang is that every kilogram of hen is joined the 3-5 kg water, through 8-10 hour moderate heat, stews and forms;
(4) knead dough: the face stripping and slicing of becoming reconciled is put into to automatic oodle maker, add butter essence, start compacting,, interior tissue uniform and delicate smooth to dough surface, stop during without more bubble;
(5) shaping, fermentation: the face piece pressed is shaped to the strip that length is 5-7cm, wide 4-6cm, high 3-5cm, ganoid piece; Face piece after shaping is put in and steams in pallet, evenly put, the distance of face piece between putting is controlled at 3-4 ㎝, with prevent from overstocking and sweat in adhesion phenomenon; At temperature 38-45 ℃, the environment bottom fermentation 50-60 minute of humidity 60-65 ﹪;
(6) steam: under temperature 95-105 ℃, steam 15-20 minute, obtain the pawpaw flavor step-down steamed bun of invigorating blood circulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310377725.8A CN103494056A (en) | 2013-08-27 | 2013-08-27 | Pawpaw-flavor steamed bread having effects of invigorating blood circulation and reducing blood pressure and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310377725.8A CN103494056A (en) | 2013-08-27 | 2013-08-27 | Pawpaw-flavor steamed bread having effects of invigorating blood circulation and reducing blood pressure and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494056A true CN103494056A (en) | 2014-01-08 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310377725.8A Pending CN103494056A (en) | 2013-08-27 | 2013-08-27 | Pawpaw-flavor steamed bread having effects of invigorating blood circulation and reducing blood pressure and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815100A (en) * | 2014-03-10 | 2014-05-28 | 李伟杰 | Papaya tea beverage and preparation method thereof |
| CN104431743A (en) * | 2014-07-22 | 2015-03-25 | 程远韶 | Yeast base material for thickening and softening wheat fragrance of steamed bun |
| CN105533703A (en) * | 2015-12-25 | 2016-05-04 | 东平县第二苗圃 | Food containing papaya extracts and preparation technology of food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606694A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural five-color fat-reducing hypoglycemic step-down congee and preparation method |
| CN101623092A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color coarse cereal medicinal tea steamed bread and preparation method thereof |
-
2013
- 2013-08-27 CN CN201310377725.8A patent/CN103494056A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606694A (en) * | 2008-06-19 | 2009-12-23 | 刘泳宏 | A kind of natural five-color fat-reducing hypoglycemic step-down congee and preparation method |
| CN101623092A (en) * | 2008-07-08 | 2010-01-13 | 刘泳宏 | Natural five-color coarse cereal medicinal tea steamed bread and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815100A (en) * | 2014-03-10 | 2014-05-28 | 李伟杰 | Papaya tea beverage and preparation method thereof |
| CN104431743A (en) * | 2014-07-22 | 2015-03-25 | 程远韶 | Yeast base material for thickening and softening wheat fragrance of steamed bun |
| CN105533703A (en) * | 2015-12-25 | 2016-05-04 | 东平县第二苗圃 | Food containing papaya extracts and preparation technology of food |
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Application publication date: 20140108 |