CN103734597A - Nut steamed corn bread and preparation method thereof - Google Patents

Nut steamed corn bread and preparation method thereof Download PDF

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Publication number
CN103734597A
CN103734597A CN201310696230.1A CN201310696230A CN103734597A CN 103734597 A CN103734597 A CN 103734597A CN 201310696230 A CN201310696230 A CN 201310696230A CN 103734597 A CN103734597 A CN 103734597A
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CN
China
Prior art keywords
face
corn
parts
steamed bread
nut
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
CN201310696230.1A
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Chinese (zh)
Inventor
资凯亮
黎娟
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Doshan New Strategy Intellectual Property Culture Co Ltd
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Doshan New Strategy Intellectual Property Culture 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.)
Filing date
Publication date
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Priority to CN201310696230.1A priority Critical patent/CN103734597A/en
Publication of CN103734597A publication Critical patent/CN103734597A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Abstract

The invention relates to a nut and a preparation method thereof and aims to provide a nut which is a good in mouthfeel, green, zero in sugar addition and high in nutritive value and is loved by mass consumers. The nut comprises the following raw materials of pistachio meal, maize meal and also comprises at least two in pine nut meal, hazel meal and lotus seed meal, wherein the raw materials comprise the following components in parts by weight: 20-60 parts of pistachio meal, 30-50 parts of maize meal, 3-20 parts of pine nut meal, 2-20 parts of hazel meal and 5-20 parts of lotus seed meal. The preparation method comprises the following steps: removing the peels of pistachio, lotus seed, pine nut and hazel, and grinding into powder; soaking the maize meal in water for 1-5 minutes, mixing the pistachio meal, at least two in the pine nut meal, hazel meal and lotus seed meal with the maize meal, making steamed corn bread, steaming in a steam box, and performing sterile vacuum packaging and cold storage on the steamed corn bread.

Description

A kind of nut steamed bread of corn and preparation method thereof
Technical field
The present invention relates to field of food, specifically a kind of nut steamed bread of corn and preparation method thereof.
Background technology
A steamed bread of corn contains abundant dietary fiber, can stimulate intestines peristalsis, can prevention of arterial the generation of the angiocardiopathy such as atherosis and coronary heart disease; Produce satiety, favourable to adiposis patient feed, can be used as diet food, be past Beijing the poor's Main Foods originally, it makes with corn flour or heterozygosis face.Size has half jin to weigh greatly, and little also has two, three liang.The external form of a steamed bread of corn is up-small and down-big middle empty, is coniform.Easily ripe for it is steamed, under have individual hole (Beijing common saying is in nest nest), again because it be the staple food the same with steamed bun, so Beijing people claims that this food is a steamed bread of corn.
But now along with the improvement of processing technology and equipment, the raw material that can make a steamed bread of corn are more and more, and former steamed bread of corn taste and effect also single, can not meet gradually people's demand.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of mouthfeel good, green, without add sugar, be of high nutritive value and be subject to consuming popular nut steamed bread of corn and preparation method thereof.
An a kind of nut steamed bread of corn, the raw material of a described nut steamed bread of corn comprises American pistachios face and corn flour, also comprise at least two kinds in pinenut face, fibert face, lotus seeds face, described raw material is 20～60 parts, American pistachios face by weight, 30～50 parts of corn flours, 3～20 parts, pinenut face, 2～20 parts, fibert face, 5～20 parts, lotus seeds face.
Further, described nut steamed bread of corn raw material is by weight 30 parts, American pistachios face, 30 parts of corn flours, 20 parts, pinenut face, 20 parts, lotus seeds face.
Further, described nut steamed bread of corn raw material is by weight 30 parts, American pistachios face, 30 parts of corn flours, 20 parts, pinenut face, 20 parts, fibert face.
Further, described nut steamed bread of corn raw material is by weight 30 parts, American pistachios face, 30 parts of corn flours, 20 parts, lotus seeds face, 20 parts, fibert face.
Further, described nut steamed bread of corn raw material is by weight 20 parts, American pistachios face, 30 parts of corn flours, 15 parts, lotus seeds face, 15 parts, pinenut face, 20 parts, fibert face.6. a nut steamed bread of corn according to claim 1, is characterized in that: described nut steamed bread of corn raw material is by weight 60 parts, American pistachios face, 30 parts of corn flours, 5 parts, lotus seeds face, 3 parts, pinenut face, 2 parts, fibert face.
The preparation method of a nut steamed bread of corn of the present invention, comprises the following steps:
(a) corn, American pistachios, lotus seeds, pinenut and fibert are put in skinning machine and are removed the peel respectively;
(b) American pistachios, lotus seeds, pinenut and fibert after iblet and peeling are put in flour mill and are pulverized respectively, obtain corn flour, American pistachios face, lotus seeds face, pinenut face and fibert face;
(c) first by the emerge in worm water of 30 ℃ of following cold water or 30～50 ℃ 1～5 minute for corn flour, again with the hot water of the warm water of 30～50 ℃ or 70～90 ℃ by least two kinds in American pistachios face and pinenut face, fibert face, three kinds of faces of lotus seeds face with soak after corn flour mix, obtain mixed flour, mixed flour is put into steamed bread of corn machine and be shaped or hand finishing, make the steamed bread of corn that weight is 80～105g;
(d) steamed bread of corn is put into steam box and at 120 ℃, steamed 30～60 minutes, the steamed bread of corn after being cooked;
(e) steamed bread of corn after cooking is installed to and in aseptic package bag, carry out vacuum packaging;
(f) steamed bread of corn after packaging is refrigerated at 0～10 ℃, obtain a nut steamed bread of corn.
Nut steamed bread of corn difference from prior art in the present invention is that the nut steamed bread of corn in the present invention adopts American pistachios face, corn flour, pinenut face, fibert face and lotus seeds face are as raw material, first by American pistachios, pinenut, fibert and lotus seeds peeling, again by cold water or emerge in worm water 1～5 minute for corn flour, then by the American pistachios after peeling, pinenut, fibert and lotus seeds grinds face, use again American pistachios face and pinenut face, at least two kinds in three kinds of faces of fibert face and lotus seeds face are mixed and make steamed bread of corn shape with the corn flour after immersion, then putting into steam box cooks, again the steamed bread of corn after cooking is carried out to asepsis vacuum packing refrigeration.A nut steamed bread of corn in the present invention be green, without adding sugared health food, mouthfeel is good, be of high nutritive value and be subject to popular the liking of consumption.
The specific embodiment
In following embodiment, every part is 1 kilogram.
Embodiment mono-:
By American pistachios, pinenut, lotus seeds are put into respectively removes the peel and pulverizes through flour mill the American pistachios face that obtains 30 parts in skinning machine, the pinenut face of 20 parts and the lotus seeds face of 20 parts, first by the emerge in worm water of the corn flour of 30 parts cold water below C or 30～50 ° of C with 30 ° 1～5 minute, use again the warm water of 30～50 ° of C or the hot water of 70～90 ° of C by American pistachios face, pinenut face, lotus seeds face mixes with the corn flour after immersion, obtain mixed flour, mixed flour is put into steamed bread of corn machine to be shaped or hand finishing, make the steamed bread of corn that weight is 80～105g, a steamed bread of corn is put into steam box and under 120 ° of C, scorch 30～60 minutes, a steamed bread of corn after being cooked, a steamed bread of corn after cooking is installed to and in aseptic package bag, carries out vacuum packaging, a steamed bread of corn after packaging is refrigerated under 0～10 ° of C, obtain a nut steamed bread of corn.
Embodiment bis-:
American pistachios, pinenut, fibert are put into respectively and in skinning machine, remove the peel and pulverize through flour mill the American pistachios that obtain 30 parts
Face, the pinenut face of 20 parts and the fibert face of 20 parts, first by the emerge in worm water of the corn flour of 30 parts cold water below C or 30～50 ° of C with 30 ° 1～5 minute, use again the warm water of 30～50 ° of C or the hot water of 70～90 ° of C by American pistachios face, pinenut face, fibert face mixes with the corn flour after immersion, obtain mixed flour, mixed flour is put into steamed bread of corn machine to be shaped or hand finishing, make the steamed bread of corn that weight is 80～105g, a steamed bread of corn is put into steam box and under 120 ° of C, scorch 30～60 minutes, a steamed bread of corn after being cooked, a steamed bread of corn after cooking is installed to and in aseptic package bag, carries out vacuum packaging, a steamed bread of corn after packaging is refrigerated under 0～10 ° of C, obtain a nut steamed bread of corn.
Embodiment tri-:
By American pistachios, lotus seeds, fibert is put into respectively removes the peel and pulverizes through flour mill the American pistachios face that obtains 30 parts in skinning machine, the lotus seeds face of 20 parts and the fibert face of 20 parts, first by the emerge in worm water of the corn flour of 30 parts cold water below C or 30～50 ° of C with 30 ° 1～5 minute, use again the warm water of 30～50 ° of C or the hot water of 70～90 ° of C by American pistachios face, lotus seeds face, fibert face mixes with the corn flour after immersion, obtain mixed flour, mixed flour is put into steamed bread of corn machine to be shaped or hand finishing, make the steamed bread of corn that weight is 80～105g, a steamed bread of corn is put into steam box and under 120 ° of C, scorch 30～60 minutes, a steamed bread of corn after being cooked, a steamed bread of corn after cooking is installed to and in aseptic package bag, carries out vacuum packaging, a steamed bread of corn after packaging is refrigerated under 0～10 ° of C, obtain a nut steamed bread of corn.
Embodiment tetra-:
By American pistachios, lotus seeds, pinenut, fibert is put into respectively removes the peel and pulverizes through flour mill the American pistachios face that obtains 20 parts in skinning machine, the lotus seeds face of 15 parts, the pinenut face of 15 parts and the fibert face of 20 parts, first by the emerge in worm water of the corn flour of 30 parts cold water below C or 30～50 ° of C with 30 ° 1～5 minute, use again the warm water of 30～50 ° of C or the hot water of 70～90 ° of C by American pistachios face, lotus seeds face, pinenut face, fibert face mixes with the corn flour after immersion, obtain mixed flour, mixed flour is put into steamed bread of corn machine to be shaped or hand finishing, make the steamed bread of corn that weight is 80～105g, a steamed bread of corn is put into steam box and under 120 ° of C, scorch 30～60 minutes, a steamed bread of corn after being cooked, a steamed bread of corn after cooking is installed to and in aseptic package bag, carries out vacuum packaging, a steamed bread of corn after packaging is refrigerated under 0～10 ° of C, obtain a nut steamed bread of corn.
Embodiment five:
By American pistachios, lotus seeds, pinenut, fibert is put into respectively removes the peel and pulverizes through flour mill the American pistachios face that obtains 60 parts in skinning machine, the lotus seeds face of 5 parts, the pinenut face of 3 parts and the fibert face of 2 parts, first by the emerge in worm water of the corn flour of 30 parts cold water below C or 30～50 ° of C with 30 ° 1～5 minute, use again the warm water of 30～50 ° of C or the hot water of 70～90 ° of C by American pistachios face, lotus seeds face, pinenut face, fibert face mixes with the corn flour after immersion, obtain mixed flour, mixed flour is put into steamed bread of corn machine to be shaped or hand finishing, make the steamed bread of corn that weight is 80～105g, a steamed bread of corn is put into steam box and under 120 ° of C, scorch 30～60 minutes, a steamed bread of corn after being cooked, a steamed bread of corn after cooking is installed to and in aseptic package bag, carries out vacuum packaging, a steamed bread of corn after packaging is refrigerated under 0～10 ° of C, obtain a nut steamed bread of corn.
Above-described embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not departing from the present invention; various distortion and improvement that those of ordinary skills make technical scheme of the present invention, all should fall in the definite protection domain of the claims in the present invention book.

Claims (7)

1. a nut steamed bread of corn, it is characterized in that: the raw material of a described nut steamed bread of corn comprises American pistachios face and corn flour, also comprise at least two kinds in pinenut face, fibert face, lotus seeds face, described raw material is 20～60 parts, American pistachios face by weight, 30～50 parts of corn flours, 3～20 parts, pinenut face, 2～20 parts, fibert face, 5～20 parts, lotus seeds face.
2. a nut steamed bread of corn according to claim 1, is characterized in that: described nut steamed bread of corn raw material is by weight 30 parts, American pistachios face, 30 parts of corn flours, 20 parts, pinenut face, 20 parts, lotus seeds face.
3. a nut steamed bread of corn according to claim 1, is characterized in that: described nut steamed bread of corn raw material is by weight 30 parts, American pistachios face, 30 parts of corn flours, 20 parts, pinenut face, 20 parts, fibert face.
4. a nut steamed bread of corn according to claim 1, is characterized in that: described nut steamed bread of corn raw material is by weight 30 parts, American pistachios face, 30 parts of corn flours, 20 parts, lotus seeds face, 20 parts, fibert face.
5. a nut steamed bread of corn according to claim 1, is characterized in that: described nut steamed bread of corn raw material is by weight 20 parts, American pistachios face, 30 parts of corn flours, 15 parts, lotus seeds face, 15 parts, pinenut face, 20 parts, fibert face.
6. a nut steamed bread of corn according to claim 1, is characterized in that: described nut steamed bread of corn raw material is by weight 60 parts, American pistachios face, 30 parts of corn flours, 5 parts, lotus seeds face, 3 parts, pinenut face, 2 parts, fibert face.
7. for making the method for any nut steamed bread of corn of claim 1～6, it is characterized in that comprising the following steps:
(a) American pistachios, lotus seeds, pinenut and fibert are put in skinning machine and are removed the peel respectively;
(b) American pistachios, lotus seeds, pinenut and fibert after iblet and peeling are put in flour mill and are pulverized respectively, obtain corn flour, American pistachios face, lotus seeds face, pinenut face and fibert face;
(c) first by the emerge in worm water of 30 ℃ of following cold water or 30～50 ℃ 1～5 minute for corn flour, again with the hot water of the warm water of 30～50 ℃ or 70～90 ℃ by least two kinds in American pistachios face and pinenut face, fibert face, three kinds of faces of lotus seeds face with soak after corn flour mix, obtain mixed flour, mixed flour is put into steamed bread of corn machine and be shaped or hand finishing, make the steamed bread of corn that weight is 80～105g;
(d) steamed bread of corn is put into steam box and at 120 ℃, steamed 30～60 minutes, the steamed bread of corn after being cooked;
(e) steamed bread of corn after cooking is installed to and in aseptic package bag, carry out vacuum packaging;
(f) steamed bread of corn after packaging is refrigerated at 0～10 ℃, obtain a nut steamed bread of corn.
CN201310696230.1A 2013-12-18 2013-12-18 Nut steamed corn bread and preparation method thereof Pending CN103734597A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310696230.1A CN103734597A (en) 2013-12-18 2013-12-18 Nut steamed corn bread and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310696230.1A CN103734597A (en) 2013-12-18 2013-12-18 Nut steamed corn bread and preparation method thereof

Publications (1)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101194634A (en) * 2007-12-26 2008-06-11 罗玉祥 Finely produced coarse grain steamed bread and steamed hard-breadroll
CN101347136A (en) * 2007-07-19 2009-01-21 刘金忠 Food prescription with increased dietary fiber and processing technique thereof
CN101347137A (en) * 2007-07-19 2009-01-21 刘金忠 Food prescription for reducing blood pressure and processing technique thereof
CN102239988A (en) * 2011-07-24 2011-11-16 王坤 Health-preserving Chinese chestnut steamed corn bread
CN102960394A (en) * 2012-12-24 2013-03-13 北京御食园食品股份有限公司 Chestnut steamed corn bread and preparation method thereof
CN103053943A (en) * 2013-01-22 2013-04-24 王博 Chinese chestnut teamed corn-bread and production method thereof
CN103099200A (en) * 2012-12-11 2013-05-15 王志良 Preparation method of nutritional steamed bread of bean flour and corn flour
CN103300095A (en) * 2013-07-10 2013-09-18 北京市农林科学院 Small nutritious steamed corn bread made of chestnut flour and method for processing small nutritious steamed corn bread

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347136A (en) * 2007-07-19 2009-01-21 刘金忠 Food prescription with increased dietary fiber and processing technique thereof
CN101347137A (en) * 2007-07-19 2009-01-21 刘金忠 Food prescription for reducing blood pressure and processing technique thereof
CN101194634A (en) * 2007-12-26 2008-06-11 罗玉祥 Finely produced coarse grain steamed bread and steamed hard-breadroll
CN102239988A (en) * 2011-07-24 2011-11-16 王坤 Health-preserving Chinese chestnut steamed corn bread
CN103099200A (en) * 2012-12-11 2013-05-15 王志良 Preparation method of nutritional steamed bread of bean flour and corn flour
CN102960394A (en) * 2012-12-24 2013-03-13 北京御食园食品股份有限公司 Chestnut steamed corn bread and preparation method thereof
CN103053943A (en) * 2013-01-22 2013-04-24 王博 Chinese chestnut teamed corn-bread and production method thereof
CN103300095A (en) * 2013-07-10 2013-09-18 北京市农林科学院 Small nutritious steamed corn bread made of chestnut flour and method for processing small nutritious steamed corn bread

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Application publication date: 20140423