CN103535606A - Protein high-calcium steamed bun and preparation method thereof - Google Patents

Protein high-calcium steamed bun and preparation method thereof Download PDF

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Publication number
CN103535606A
CN103535606A CN201310448639.1A CN201310448639A CN103535606A CN 103535606 A CN103535606 A CN 103535606A CN 201310448639 A CN201310448639 A CN 201310448639A CN 103535606 A CN103535606 A CN 103535606A
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CN
China
Prior art keywords
parts
steamed bun
protein
calcium
powder
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.)
Pending
Application number
CN201310448639.1A
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Chinese (zh)
Inventor
邵玉华
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI HUAIYUAN XINTAI GRAIN AND OIL Co Ltd
Original Assignee
ANHUI HUAIYUAN XINTAI GRAIN AND OIL Co Ltd
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by ANHUI HUAIYUAN XINTAI GRAIN AND OIL Co Ltd filed Critical ANHUI HUAIYUAN XINTAI GRAIN AND OIL Co Ltd
Priority to CN201310448639.1A priority Critical patent/CN103535606A/en
Publication of CN103535606A publication Critical patent/CN103535606A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a protein high-calcium steamed bun and a preparation method thereof. The protein high-calcium steamed bun is characterized by comprising the following raw materials in parts by weight: 100 to 105 parts of wheat flour, 20 to 25 parts of highland barley flour, 1 to 1.2 parts of yeast, 2 to 4 parts of calcium tablets, 1 to 2 parts of protein powder, 10 to 12 parts of turtle jelly, 4 to 5 parts of rice vinegar, 3 to 4 parts of preserved plum, 14 to 18 parts of tomatoes, 4 to 5 parts of donkey-hide gelatin powder, 3 to 4 parts of garic frozen dry powder, 5 to 6 parts of mushroom frozen dry powder, 4 to 5 parts of persimmon leaves, 2 to 3 parts of sea-buckthorn, 1 to 2 parts of lotus leaves, 3 to 5 parts of emblic leafflower fruits, 2 to 4 parts of dogwood, 1 to 2 parts of carnation, 5 to 6 parts of cordyceps sobolifera, 2 to 3 parts of eleusine indica and 1 to 2 parts of root of valvate actinidia. The protein high-calcium steamed bun is high in protein content and calcium content, the nutritional value of the steamed bun is enhanced, and the steamed bun is loosen, delicious and unique in flavor; in addition, the protein high-calcium steamed bun also has the functions on calming the nerves, beautifying the features, lowering the cholesterol, removing the heart-fire, eliminating the dryness, resisting the tumor, clearing away te heat and toxic materials, nourishing the Yin and replenishing the kidney and is suitable for be eaten by all people for a long time.

Description

A kind of protein high-calcium steamed bun and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of steamed bun, relate in particular to a kind of protein high-calcium steamed bun and preparation method thereof.
Background technology
Steamed bun is Chinese traditional wheaten food, is one of daily staple food of people.Along with growth in the living standard, people start to focus on the health care of food.At present, in the steamed bun on market, class is various, has white steamed bun, corn steamed bun, milk steamed bun, but these steamed bun nutrition are single, can not meet people's demand.
Summary of the invention
The object of this invention is to provide a kind of protein high-calcium steamed bun and preparation method thereof, the present invention has soft good to eat, nutritious feature.
The technical solution adopted in the present invention is:
, it is characterized in that being made by the raw material of following weight portion:
Wheat flour 100-105, highland barley face 20-25, yeast 1-1.2, calcium tablet 2-4, albumen powder 1-2, Guiling Jelly 10-12, rice vinegar 4-5, preserved plum 3-4, tomato 14-18, donkey-hide gelatin powder 4-5, auricularia auriculajudae freeze-dried powder 3-4, mushroom freeze-dried powder 5-6, persimmon leaf 4-5, sea-buckthorn 2-3, lotus leaf 1-2, emblic 3-5, Fructus Corni 2-4, Kang Xian flower 1-2, cicada fungus 5-6, eleusine indica 2-3, valvate actinidia root 1-2.
The preparation method of described protein high-calcium steamed bun, is characterized in that comprising the following steps:
(1) tomato is removed to the base of a fruit, as many again water making beating, obtains strained tomatoes; By preserved plum stoning, smash into mud, be mixed into pot with auricularia auriculajudae freeze-dried powder, mushroom freeze-dried powder, the little fire 15-20 minute that stir-fries, adds strained tomatoes big fire to add thermal agitation, boils to boiling, then adds donkey-hide gelatin powder, continues heating and stirs into thickly, obtains dip;
(2), by persimmon leaf, sea-buckthorn, lotus leaf, emblic, Fructus Corni, Kang Xianhua, cicada fungus, eleusine indica, valvate actinidia root's boiling 2-3 hour, concentrated, spraying is dried to obtain herb powder after filtration;
(3) in Guiling Jelly, add rice vinegar to blend, add wheat flour, highland barley face, herb powder, little fiery frying 20-25 minute, obtains whole wheat;
(4) whole wheat is mixed with the calcium tablet of dip, yeast, albumen powder, grind up, add water and be kneaded into dough, after 30-35 ℃ of bottom fermentation 2-3 hour, make steamed bun base, after proofing, send into food steamer and cook, obtain.
Beneficial effect of the present invention is:
Protein of the present invention, calcareous content are high, have promoted the nutritive value of steamed bun, and soft good to eat, unique flavor; In addition, the present invention also has the beauty treatment of calming the nerves, reduces cholesterol, clears away heart-fire except effects dry, antitumor, clearing heat and detoxicating, enriching yin and nourishing kidney, is suitable for all kinds of crowds edible for a long time.
The specific embodiment
, it is characterized in that by following weight portion (kilogram) raw material make:
Wheat flour 105, highland barley face 25, yeast 1.2, calcium tablet 4, albumen powder 2, Guiling Jelly 12, rice vinegar 5, preserved plum 3, tomato 18, donkey-hide gelatin powder 5, auricularia auriculajudae freeze-dried powder 4, mushroom freeze-dried powder 6, persimmon leaf 5, sea-buckthorn 3, lotus leaf 1, emblic 5, Fructus Corni 2, Kang Xian spend 2, cicada fungus 6, eleusine indica 3, valvate actinidia root 2.
The preparation method of described protein high-calcium steamed bun, comprises the following steps:
(1) tomato is removed to the base of a fruit, as many again water making beating, obtains strained tomatoes; By preserved plum stoning, smash into mud, be mixed into pot with auricularia auriculajudae freeze-dried powder, mushroom freeze-dried powder, the little fire 15-20 minute that stir-fries, adds strained tomatoes big fire to add thermal agitation, boils to boiling, then adds donkey-hide gelatin powder, continues heating and stirs into thickly, obtains dip;
(2), by persimmon leaf, sea-buckthorn, lotus leaf, emblic, Fructus Corni, Kang Xianhua, cicada fungus, eleusine indica, valvate actinidia root's boiling 2-3 hour, concentrated, spraying is dried to obtain herb powder after filtration;
(3) in Guiling Jelly, add rice vinegar to blend, add wheat flour, highland barley face, herb powder, little fiery frying 20-25 minute, obtains whole wheat;
(4) whole wheat is mixed with the calcium tablet of dip, yeast, albumen powder, grind up, add water and be kneaded into dough, after 30-35 ℃ of bottom fermentation 2-3 hour, make steamed bun base, after proofing, send into food steamer and cook, obtain.

Claims (2)

1. a protein high-calcium steamed bun, is characterized in that being made by the raw material of following weight portion:
Wheat flour 100-105, highland barley face 20-25, yeast 1-1.2, calcium tablet 2-4, albumen powder 1-2, Guiling Jelly 10-12, rice vinegar 4-5, preserved plum 3-4, tomato 14-18, donkey-hide gelatin powder 4-5, auricularia auriculajudae freeze-dried powder 3-4, mushroom freeze-dried powder 5-6, persimmon leaf 4-5, sea-buckthorn 2-3, lotus leaf 1-2, emblic 3-5, Fructus Corni 2-4, Kang Xian flower 1-2, cicada fungus 5-6, eleusine indica 2-3, valvate actinidia root 1-2.
2. the preparation method of protein high-calcium steamed bun according to claim 1, is characterized in that comprising the following steps:
(1) tomato is removed to the base of a fruit, as many again water making beating, obtains strained tomatoes; By preserved plum stoning, smash into mud, be mixed into pot with auricularia auriculajudae freeze-dried powder, mushroom freeze-dried powder, the little fire 15-20 minute that stir-fries, adds strained tomatoes big fire to add thermal agitation, boils to boiling, then adds donkey-hide gelatin powder, continues heating and stirs into thickly, obtains dip;
(2), by persimmon leaf, sea-buckthorn, lotus leaf, emblic, Fructus Corni, Kang Xianhua, cicada fungus, eleusine indica, valvate actinidia root's boiling 2-3 hour, concentrated, spraying is dried to obtain herb powder after filtration;
(3) in Guiling Jelly, add rice vinegar to blend, add wheat flour, highland barley face, herb powder, little fiery frying 20-25 minute, obtains whole wheat;
(4) whole wheat is mixed with the calcium tablet of dip, yeast, albumen powder, grind up, add water and be kneaded into dough, after 30-35 ℃ of bottom fermentation 2-3 hour, make steamed bun base, after proofing, send into food steamer and cook, obtain.
CN201310448639.1A 2013-09-28 2013-09-28 Protein high-calcium steamed bun and preparation method thereof Pending CN103535606A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310448639.1A CN103535606A (en) 2013-09-28 2013-09-28 Protein high-calcium steamed bun and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310448639.1A CN103535606A (en) 2013-09-28 2013-09-28 Protein high-calcium steamed bun and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103535606A true CN103535606A (en) 2014-01-29

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Family Applications (1)

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Country Status (1)

Country Link
CN (1) CN103535606A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104366249A (en) * 2014-10-30 2015-02-25 张鹏 High-protein steamed bread
CN104381846A (en) * 2014-10-31 2015-03-04 张鹏 High-protein and high-calcium steamed buns
CN105982160A (en) * 2016-01-27 2016-10-05 五河童师傅食品有限公司 Lotus-flavored tranquilizing steamed bun with grape seed powder and production method thereof
CN106036447A (en) * 2016-08-09 2016-10-26 合肥市香口福工贸有限公司 Health-care steamed bun with camellia sinensis flower and mushroom and preparation method thereof
CN108095022A (en) * 2017-12-19 2018-06-01 安徽强旺调味食品有限公司 A kind of hypoglycemic, salt reduction, the Islamic compound seasoner of lipid-loweringing

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1849914A (en) * 2006-05-29 2006-10-25 张俊波 Protein high-calcium steamed bun
CN1931335A (en) * 2006-09-14 2007-03-21 唐先平 Nutritious powder with functions of reducing lipid and slimming
CN101632442A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal vegetable egg milk medicinal tea steamed bread and preparation method thereof
CN101904466A (en) * 2010-09-09 2010-12-08 上海应用技术学院 Tomato steamed bread and processing method thereof
CN102742769A (en) * 2012-07-18 2012-10-24 冯乐东 Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium
CN102793150A (en) * 2012-09-07 2012-11-28 福建省龙海市安利达工贸有限公司 Agaric steamed bun and processing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1849914A (en) * 2006-05-29 2006-10-25 张俊波 Protein high-calcium steamed bun
CN1931335A (en) * 2006-09-14 2007-03-21 唐先平 Nutritious powder with functions of reducing lipid and slimming
CN101632442A (en) * 2008-07-21 2010-01-27 刘泳宏 Natural five-color coarse cereal vegetable egg milk medicinal tea steamed bread and preparation method thereof
CN101904466A (en) * 2010-09-09 2010-12-08 上海应用技术学院 Tomato steamed bread and processing method thereof
CN102742769A (en) * 2012-07-18 2012-10-24 冯乐东 Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium
CN102793150A (en) * 2012-09-07 2012-11-28 福建省龙海市安利达工贸有限公司 Agaric steamed bun and processing method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104366249A (en) * 2014-10-30 2015-02-25 张鹏 High-protein steamed bread
CN104381846A (en) * 2014-10-31 2015-03-04 张鹏 High-protein and high-calcium steamed buns
CN105982160A (en) * 2016-01-27 2016-10-05 五河童师傅食品有限公司 Lotus-flavored tranquilizing steamed bun with grape seed powder and production method thereof
CN106036447A (en) * 2016-08-09 2016-10-26 合肥市香口福工贸有限公司 Health-care steamed bun with camellia sinensis flower and mushroom and preparation method thereof
CN108095022A (en) * 2017-12-19 2018-06-01 安徽强旺调味食品有限公司 A kind of hypoglycemic, salt reduction, the Islamic compound seasoner of lipid-loweringing

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Application publication date: 20140129