CN104171879A - Taro healthcare steamed bun and making method thereof - Google Patents
Taro healthcare steamed bun and making method thereof Download PDFInfo
- Publication number
- CN104171879A CN104171879A CN201410401326.5A CN201410401326A CN104171879A CN 104171879 A CN104171879 A CN 104171879A CN 201410401326 A CN201410401326 A CN 201410401326A CN 104171879 A CN104171879 A CN 104171879A
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- Prior art keywords
- taro
- steamed bun
- making beating
- health
- juice
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Links
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title abstract description 3
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 title 1
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000008429 bread Nutrition 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 238000010009 beating Methods 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010018367 Glomerulonephritis chronic Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a taro healthcare steamed bun and a making method thereof. The taro healthcare steamed bun comprises the following components in percentage by mass: 13-25 percent of taro pulp, 50-56 percent of wheat flour, 0.21-0.23 percent of active dry yeast and the balance of water, totaling 100 percent, wherein the taro pulp is obtained by washing taro, peeling, mixing with water according to a mass ratio of 1:2, and pulping. The steamed bun is mellow and tasty and rich in nutrition, and has good effects of promoting appetite, helping digestion and improving the immunity of human bodies.
Description
Technical field
The present invention relates to a kind of health-care steamed bread, particularly a kind of taro health-care steamed bread and preparation method thereof.
Background technology
Steamed bun is as the traditional staple food of China, the most typical fermentation face finished product of Ye Shi China.Be accompanied by the quickening of modern life step, heavy life stress allows modern more trend towards the simple and convenient mode of having dinner efficiently, and steamed bun, from being originally confined to the agricultural byproducts of family's self-sufficiency, becomes commodity gradually, enters into market.And the processing technology of steamed bun is also increasingly good along with scientific and technological development.But China concentrates on opaque index, producing process and additive this three aspects that affect on steamed bun making quality to the research emphasis of steamed bun, and less for the mouthfeel of steamed bun and the research of trophic component.
Taro claims again taro, has the effects such as appetizing, anti-inflammatory analgetic and invigorating Qi and tonifying kidney, has certain effect to alleviating stomachache, diarrhoea, chronic nephritis etc.The nutritive value of taro is very abundant, and it contains carbohydrate, dietary fiber, potassium, calcium, Cobastab group and zinc etc., often eats human body is highly profitable.
Summary of the invention
The present invention is for avoiding the existing weak point of above-mentioned prior art, a kind of taro health-care steamed bread and preparation method thereof being provided, and when being intended to improve the mouthfeel of steamed bun, the nutritional labeling of taro is joined in steamed bun, makes steamed bun have abundanter nutrition.
Technical solution problem of the present invention, adopts following technical scheme:
Taro health-care steamed bread of the present invention, its feature is: each component by the proportioning of mass percent is:
Taro making beating juice 13%-25%;
Wheat flour 50%-56%;
Active dry yeast 0.21%-0.23%;
Surplus is water;
Each component total amount is 100%;
Described taro making beating juice is by after taro is cleaned, removed the peel, and mixes making beating obtain with water according to the ratio of mass ratio 1:2.
The preparation method of taro health-care steamed bread of the present invention, its feature is to carry out as follows:
Step 1: after taro is cleaned, removed the peel, mix making beating with water according to mass ratio 1:2, obtain taro making beating juice;
Step 2: by proportioning, pull an oar juice, wheat flour and active dry yeast of taro mixed and stirred, then add 25 DEG C of warm water and become dough;
Step 3: the dough that step 2 the is obtained 75-105min that ferments in the temperature of 35-40 DEG C, obtains fermented dough;
Step 4: the fermented dough that step 3 is obtained is made steamed bun base, and described steamed bun base is proofed to 30-40min in the temperature of 35-40 DEG C;
Step 5: the steamed bun base after proofing is put into food steamer and cook, obtain taro health-care steamed bread.
Compared with the prior art, beneficial effect of the present invention is embodied in:
Taro health-care steamed bread of the present invention is because protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin C and Cobastab in taro are extremely abundant, taro also contains sufficient mucus saponin, saponin and various trace elements simultaneously, can help body to correct poor cause abnormal of trace element, the taro health-care steamed bread of making by above processing step, can enrich the nutrition of steamed bun itself, improve the color and luster of steamed bun, promote the mouthfeel of steamed bun.
Detailed description of the invention
Embodiment 1
The present embodiment is prepared taro health-care steamed bread as follows:
Composition of raw materials: taro making beating juice 30g, wheat flour 100g, active dry yeast 0.4g, amount of water 50g.
By commercially available taro removal of impurities, to clean, peeling, according to water: the ratio that taro mass ratio is 2:1 is put into beater and pulled an oar, obtains taro making beating juice;
By above-mentioned formula, pull an oar juice, wheat flour and active dry yeast of taro fully mixed, stir, then add 25 DEG C of warm water 50g, and become dough;
The dough of becoming reconciled is put into the fermenting case 75min that ferments, set 40 DEG C of fermenting case temperature, obtain fermented dough.
Shaping after fermented dough is taken out, makes steamed bun base, then puts into 40 DEG C of fermenting case relaying supervention ferment 30min;
Steamed bun base after proofing is put into food steamer and cook (water boiling then steam again 20min), obtain that mouthfeel is good, color and luster is good and be rich in the taro health-care steamed bread of the nutrition of taro.
Embodiment 2
The present embodiment is prepared taro health-care steamed bread as follows:
Composition of raw materials: taro making beating juice 35g, wheat flour 100g, active dry yeast 0.4g, amount of water 48g.
By commercially available taro removal of impurities, clean, peeling, according to water: the ratio that taro mass ratio is 2:1 is put into beater and pulled an oar, obtain taro making beating juice;
By above-mentioned formula, pull an oar juice, wheat flour and active dry yeast of taro fully mixed, stir, then add 25 DEG C of warm water 48g, and become dough;
The dough of becoming reconciled is put into fermenting case fermentation 90min, set 38 DEG C of fermenting case temperature, obtain fermented dough;
By fermented dough take out after shaping make steamed bun base, and by steamed bun base at 38 DEG C of fermenting case relaying supervention ferment 35min;
Steamed bun base after proofing is put into food steamer and cook (water boiling then steam again 20min), obtain that mouthfeel is good, color and luster is good and be rich in the taro health-care steamed bread of the nutrition of taro.
Embodiment 3
The present embodiment has been prepared a kind of taro health-care steamed bread as follows:
Composition of raw materials: taro making beating juice 40g, wheat flour 100g, active dry yeast 0.4g, amount of water 46g.
By commercially available taro removal of impurities, to clean, peeling, according to water: the ratio that taro mass ratio is 2:1 is put into beater and pulled an oar, obtains taro making beating juice;
By above-mentioned formula, pull an oar juice, wheat flour and active dry yeast of taro fully mixed, stir, then add 25 DEG C of warm water 46g and become dough shape;
The dough of becoming reconciled is put into the fermenting case 105min that ferments, set 35 DEG C of fermenting case temperature, obtain fermented dough;
Shaping after fermented dough is taken out, makes steamed bun base, then puts into 35 DEG C of fermenting case relaying supervention ferment 40min;
Steamed bun base after proofing is put into food steamer and cook (water boiling then steam again 20min), obtain that mouthfeel is good, color and luster is good and be rich in the taro health-care steamed bread of the nutrition of taro.
Claims (2)
1. a taro health-care steamed bread, is characterized in that: each component by the proportioning of mass percent is:
Taro making beating juice 13%-25%;
Wheat flour 50%-56%;
Active dry yeast 0.21%-0.23%;
Surplus is water;
Each component total amount is 100%;
Described taro making beating juice is by after taro is cleaned, removed the peel, and mixes making beating obtain with water according to the ratio of mass ratio 1:2.
2. a preparation method for taro health-care steamed bread claimed in claim 1, is characterized in that carrying out as follows:
Step 1: after taro is cleaned, removed the peel, mix making beating with water according to mass ratio 1:2, obtain taro making beating juice;
Step 2: by proportioning, pull an oar juice, wheat flour and active dry yeast of taro mixed and stirred, then add 25 DEG C of warm water and become dough;
Step 3: the dough that step 2 the is obtained 75-105min that ferments in the temperature of 35-40 DEG C, obtains fermented dough;
Step 4: the fermented dough that step 3 is obtained is made steamed bun base, and described steamed bun base is proofed to 30-40min in the temperature of 35-40 DEG C;
Step 5: the steamed bun base after proofing is put into food steamer and cook, obtain taro health-care steamed bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410401326.5A CN104171879A (en) | 2014-08-14 | 2014-08-14 | Taro healthcare steamed bun and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410401326.5A CN104171879A (en) | 2014-08-14 | 2014-08-14 | Taro healthcare steamed bun and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171879A true CN104171879A (en) | 2014-12-03 |
Family
ID=51953445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410401326.5A Pending CN104171879A (en) | 2014-08-14 | 2014-08-14 | Taro healthcare steamed bun and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171879A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234953A (en) * | 2016-08-09 | 2016-12-21 | 安徽青松食品有限公司 | A kind of preparation method of room temperature BABAOZHOU |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039847A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Manufacturing method of taro buckwheat fine dried noodles |
| CN103141788A (en) * | 2011-12-07 | 2013-06-12 | 王连义 | Dasheen flour |
| CN103564369A (en) * | 2013-11-20 | 2014-02-12 | 黄发鸣 | Making method of health care taro noodles |
-
2014
- 2014-08-14 CN CN201410401326.5A patent/CN104171879A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039847A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Manufacturing method of taro buckwheat fine dried noodles |
| CN103141788A (en) * | 2011-12-07 | 2013-06-12 | 王连义 | Dasheen flour |
| CN103564369A (en) * | 2013-11-20 | 2014-02-12 | 黄发鸣 | Making method of health care taro noodles |
Non-Patent Citations (1)
| Title |
|---|
| 谢炜贞著: "《手做天然气你酵母包子馒头》", 31 August 2013 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234953A (en) * | 2016-08-09 | 2016-12-21 | 安徽青松食品有限公司 | A kind of preparation method of room temperature BABAOZHOU |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |
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| RJ01 | Rejection of invention patent application after publication |