CN104304972A - Mulberry leaf steamed buns and manufacturing method thereof - Google Patents
Mulberry leaf steamed buns and manufacturing method thereof Download PDFInfo
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- CN104304972A CN104304972A CN201410644850.5A CN201410644850A CN104304972A CN 104304972 A CN104304972 A CN 104304972A CN 201410644850 A CN201410644850 A CN 201410644850A CN 104304972 A CN104304972 A CN 104304972A
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- 240000000249 Morus alba Species 0.000 title claims abstract description 48
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 34
- 229930006000 Sucrose Natural products 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 18
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- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims description 70
- 238000000034 method Methods 0.000 claims description 31
- 238000002156 mixing Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 19
- 241001330002 Bambuseae Species 0.000 claims description 15
- 239000002184 metal Substances 0.000 claims description 15
- 239000011265 semifinished product Substances 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 15
- 229910001220 stainless steel Inorganic materials 0.000 claims description 14
- 239000010935 stainless steel Substances 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 241000482967 Diloba caeruleocephala Species 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000008602 contraction Effects 0.000 claims description 5
- 238000005336 cracking Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 239000003595 mist Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 239000002699 waste material Substances 0.000 claims description 5
- 238000003490 calendering Methods 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
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- 230000000259 anti-tumor effect Effects 0.000 abstract description 4
- 230000010100 anticoagulation Effects 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 abstract 1
- 230000003276 anti-hypertensive effect Effects 0.000 abstract 1
- 230000002785 anti-thrombosis Effects 0.000 abstract 1
- 230000002155 anti-virotic effect Effects 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
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- 239000003607 modifier Substances 0.000 abstract 1
- 208000011580 syndromic disease Diseases 0.000 abstract 1
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- 230000000840 anti-viral effect Effects 0.000 description 3
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- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
Abstract
The invention discloses mulberry leaf steamed buns and a manufacturing method thereof. The mulberry leaf steamed buns are prepared from the following raw materials in parts by weight: 45 to 55 parts of flour, 2 to 4 parts of mulberry leaves, 4 to 6 parts of white sugar, 0.45 to 0.65 part of yeast, 0.8 to 1.2 parts of baking powder, 36 to 42 parts of water, 0.4 to 0.6 part of emulsified oil, 0.5 to 0.8 part of a modifier, and 4 to 6 parts of tender tips of bamboo shoots. The mulberry leaf steamed buns provided by the invention are healthy food with a unique color, an elegant appearance, and a delicious taste, can dispel wind and heat, relieve exterior syndrome, clear heat, nourish yin and blood, promote the production of body fluids, tonify deficiency, and moisten dryness, and has the anti-coagulation, anti-hypertensive, hpyerglycemic, hypolipidemic, cholesterol-reducing, anti-thrombosis, anti-atherosclerosis, anti-bacteria, anti-inflammation, anti-virus, anti-tumor, anti-aging and anti-fatigue effects. The mulberry leaf steamed buns not only suit the taste of the modern youth, but also are health-preserving food for elderly people; the flavor is unique, and the market prospects are promising.
Description
Technical field
The present invention relates to a kind of method for making food, particularly a kind of mulberry leaf steamed bun and preparation method thereof.
Background technology
Mulberry leaf, it is the dry leaf of moraceae plants mulberry, whole nation most area has production more, has people that the bud head of mulberry leaf has been made cuisine, and mulberry leaf the are had value of dietotherapy, liked by masses because of the bud head rich in nutritive value of its mulberry leaf, be called mulberry bud dish by modern, Xun Jili village again, the mulberry tree bud of state's silk Cultural Park is the most outstanding, consider the irrigation of wearing Zhu Wanshui, the trace element of its mulberry leaf bud is more a lot of than will exceeding of general mulberry bud.
The main component of mulberry leaf comprises flavonoids, alkaloid, phytosterol, y-aminobutyric acid and mulberry leaf polysaccharide, mulberry leaf energy dispelling wind and heat from the body, heat-clearing of inducing sweat, nourishing Yin and promoting production of body fluid; Mulberry leaf energy nourishing yin and nourishing blood, qi-restoratives is moisturized, and has anticoagulation, hypotensive, hypoglycemic blood fat, norcholesterol, antithrombus formation and study of anti-atherogenic effect, also has the effect of antibacterial, anti-inflammatory, antiviral, antitumor, anti-ageing, antifatigue.
Summary of the invention
The object of the present invention is to provide mulberry leaf steamed bun of a kind of nutritious, good mouthfeel and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of mulberry leaf steamed bun, comprises according to the raw material of weight portion: flour 45-55 part, mulberry leaf 2-4 part, white sugar 4-6 part, yeast 0.45-0.65 part, baking powder 0.8-1.2 part, water 36-42 part, oil emulsion 0.4-0.6 part, modifying agent 0.5-0.8 part, tender tips of bamboo shoot 4-6 part.
As the further scheme of the present invention: described flour is Strong flour or Self-raising flour.
The fabrication processing of described mulberry leaf steamed bun, comprises burden process and face operation, pressure surface skin operation, molding procedure, proofs operation, steams operation, pre-cooling working procedure and metering packing operation, and concrete steps are as follows:
(1) burden process: take each raw material according to weight portion with electronic platform scale, carries out shaping by after the new fresh mulberry leaf taken and tender tips of bamboo shoot cleaning, then puts into the refinement of pulverizer micro mist simultaneously after carrying out drying;
(2) and face operation: A. white sugar to be carried out pretreatment be white sugar water or powdered sugar, by white sugar with and the water in face weigh by formula rate, be contained in stainless steel barrel, use agitator to stir, melt completely to white sugar and obtain white sugar water; Or white sugar pulverizer is crushed to granularity is 80-90 object powdered sugar;
B. flour is poured in a mixing bowl of dough mixing machine, add mulberry leaf, the tender tips of bamboo shoot, yeast, baking powder and modifying agent, with slow shelves, rotate forward and stir 1-2min to substantially even;
C. add white sugar water low rate mixing fully to be absorbed without dry powder by flour to water, or add powdered sugar low rate mixing extremely without dry powder;
D. add oil emulsion rapid stirring 1.5-2.5min and to unite into after an entirety low rate mixing again to little dough, stir 8-12min and glossyly obtain dough to dough surface is smooth, dough temperature controls at 24-28 DEG C;
If the flour E. used is Strong flour, then dough is contained in the Turnround basket that temperature is 25-28 DEG C, humidity is 60-75% the face 15-20min that wakes up, if the flour used is Self-raising flour, then directly enters pressure surface skin operation;
(3) dough is placed in stainless steel case by pressure surface skin operation: A., with stainless steel knife, dough is divided into the dough pieces of 14-16kg;
B. three aspect agglomerates are stacked, with finisher calendering 12-16 time, dough pieces are rolled into width is 495-505mm, thickness is 3-5mm, length is the musculus cutaneus of 950-1050mm;
(4) musculus cutaneus rolled is put into Bun shaping machine by molding procedure: A., is cut into the semi-finished product steamed bun of the heavy 48-52g of single base;
B. clean cage cloth is placed in steaming plate, steamed bun is placed in uniformly on the cage cloth in steaming plate, between semi-finished product steamed bun, leaves spacing;
C, control completing steps A and step B in 17-20min;
(5) operation is proofed: A. shifts to an earlier date 25-30min and closes fermentation room front/rear door, power-on switch;
B. slowly open steam valve, rise to 38-40 DEG C until fermentation room temperature, after humidity rises to 75-85%, push semi-finished product steamed bun and carry out proofing 30-50min;
(6) steam operation: the product proofed is pushed steamer by A., after being shut by steamer front/rear door, slowly open steam valve, steam pressure is 0.025-0.05Mpa, and in steamer, temperature is 98-102 DEG C;
B., after product steams 12-13min in steamer, steamer Automatic-bleeding 0.8-1.2min is utilized, door is crack, look into the profile of product, back pullout (BPO), from back door pull-out product.
(7) pre-cooling working procedure: by the product pull-out steamer steamed, proceed to precooling room after ripe district's steaming room precooling 8-9.5min, precooling room temperature is 20-24 DEG C, and humidity is 60-70%;
(8) metering packing operation: A. by peeling, foaming, cracking, contraction, disconnected line, crooked, flatten, the substandard products that fall down pick out and leave on the special-purpose steel car of sign, the product that lands is waste product, separated with substandard products;
B. head, volume, weight size is even, outward appearance is full, smooth surface, proof moderate, dress holder after full holder and the finished product that do not extrude put and neatly carry out packaging seal;
C. the qualified one-tenth bag product of sealing is placed in the centre of metal detector conveyer belt, every bag of product does not extrude mutually, is detected continuously by bag by metal detector;
D. freezing storehouse by being transferred in 30-40min after the packaging products in boxes after metal detection, treating product inspection warehousing after passing.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention is edible healthy, color is unique, good looking appearance and good mouthfeel, can dispelling wind and heat from the body, heat-clearing of inducing sweat, nourishing Yin and promoting production of body fluid; Can nourishing yin and nourishing blood, qi-restoratives is moisturized, and has anticoagulation, hypotensive, hypoglycemic blood fat, norcholesterol, antithrombus formation and study of anti-atherogenic effect, also has the effect of antibacterial, anti-inflammatory, antiviral, antitumor, anti-ageing, antifatigue.The present invention meets modern youthful taste, and be also applicable to the elderly's health and eat, taste is unique, and market prospects are good.
Accompanying drawing explanation
Fig. 1 is fabrication processing figure of the present invention.
Detailed description of the invention
Be described in more detail below in conjunction with the technical scheme of detailed description of the invention to this patent.
Embodiment 1
A kind of mulberry leaf steamed bun, comprises according to the raw material of weight portion: Strong flour 45 parts, 2 parts, mulberry leaf, white sugar 4 parts, 0.45 part, yeast, baking powder 0.8 part, 36 parts, water, oil emulsion 0.4 part, modifying agent 0.5 part, 4 parts, the tender tips of bamboo shoot.
The fabrication processing of described mulberry leaf steamed bun, comprises burden process and face operation, pressure surface skin operation, molding procedure, proofs operation, steams operation, pre-cooling working procedure and metering packing operation, and concrete steps are as follows:
(1) burden process: take each raw material according to weight portion with electronic platform scale, carries out shaping by after the new fresh mulberry leaf taken and tender tips of bamboo shoot cleaning, then puts into the refinement of pulverizer micro mist simultaneously after carrying out drying;
(2) and face operation: A. white sugar to be carried out pretreatment be white sugar water or powdered sugar, by white sugar with and the water in face weigh by formula rate, be contained in stainless steel barrel, use agitator to stir, melt completely to white sugar and obtain white sugar water;
B. flour is poured in a mixing bowl of dough mixing machine, add mulberry leaf, the tender tips of bamboo shoot, yeast, baking powder and modifying agent, with slow shelves, rotate forward and stir 1min to substantially even;
C. add white sugar water low rate mixing fully to be absorbed without dry powder to water by flour;
D. add oil emulsion rapid stirring 1.5min and to unite into after an entirety low rate mixing again to little dough, stir 8min smooth glossy to dough surface, dough temperature controls at 24 DEG C;
E. dough is contained in the Turnround basket that temperature is 25 DEG C, humidity is 60-75% the face 15min that wakes up;
(3) dough is placed in stainless steel case by pressure surface skin operation: A., with stainless steel knife, dough is divided into the dough pieces of 14kg;
B. three aspect agglomerates are stacked, roll 12 times with finisher, dough pieces is rolled into width is 495mm, thickness is 3mm, length is the musculus cutaneus of 950mm;
(4) musculus cutaneus rolled is put into Bun shaping machine by molding procedure: A., is cut into the semi-finished product steamed bun of the heavy 48g of single base;
B. clean cage cloth is placed in steaming plate, steamed bun is placed in uniformly on the cage cloth in steaming plate, between semi-finished product steamed bun, leaves spacing;
C, control completing steps A and step B in 17min;
(5) operation is proofed: A. shifts to an earlier date 25min and closes fermentation room front/rear door, power-on switch;
B. slowly open steam valve, rise to 38 DEG C until fermentation room temperature, after humidity rises to 75%, push semi-finished product steamed bun and carry out proofing 30min;
(6) steam operation: the product proofed is pushed steamer by A., after being shut by steamer front/rear door, slowly open steam valve, steam pressure is 0.025Mpa, and in steamer, temperature is 98 DEG C;
B., after product steams 12min in steamer, steamer Automatic-bleeding 0.8min is utilized, door is crack, look into the profile of product, back pullout (BPO), from back door pull-out product.
(7) pre-cooling working procedure: by the product pull-out steamer steamed, proceed to precooling room after ripe district's steaming room precooling 8min, precooling room temperature is 20 DEG C, and humidity is 60%;
(8) metering packing operation: A. by peeling, foaming, cracking, contraction, disconnected line, crooked, flatten, the substandard products that fall down pick out and leave on the special-purpose steel car of sign, the product that lands is waste product, separated with substandard products;
B. head, volume, weight size is even, outward appearance is full, smooth surface, proof moderate, dress holder after full holder and the finished product that do not extrude put and neatly carry out packaging seal;
C. the qualified one-tenth bag product of sealing is placed in the centre of metal detector conveyer belt, every bag of product does not extrude mutually, is detected continuously by bag by metal detector;
D. freezing storehouse by being transferred in 30min after the packaging products in boxes after metal detection, treating product inspection warehousing after passing.
Embodiment 2
A kind of mulberry leaf steamed bun, comprises according to the raw material of weight portion: Self-raising flour 50 parts, 3 parts, mulberry leaf, white sugar 5 parts, 0.55 part, yeast, baking powder 1 part, 38 parts, water, oil emulsion 0.5 part, modifying agent 0.7 part, 5 parts, the tender tips of bamboo shoot.
The fabrication processing of described mulberry leaf steamed bun, comprises burden process and face operation, pressure surface skin operation, molding procedure, proofs operation, steams operation, pre-cooling working procedure and metering packing operation, and concrete steps are as follows:
(1) burden process: take each raw material according to weight portion with electronic platform scale, carries out shaping by after the new fresh mulberry leaf taken and tender tips of bamboo shoot cleaning, then puts into the refinement of pulverizer micro mist simultaneously after carrying out drying;
(2) and face operation: A. white sugar is carried out pretreatment powdered sugar, or white sugar pulverizer to be crushed to granularity be 80 object powdered sugar;
B. flour is poured in a mixing bowl of dough mixing machine, add mulberry leaf, the tender tips of bamboo shoot, yeast, baking powder and modifying agent, with slow shelves, rotate forward and stir 1.5min to substantially even;
C. powdered sugar low rate mixing is added extremely without dry powder;
D. add oil emulsion rapid stirring 2min and to unite into after an entirety low rate mixing again to little dough, stir 10min and glossyly obtain dough to dough surface is smooth, dough temperature controls at 26 DEG C;
(3) dough is placed in stainless steel case by pressure surface skin operation: A., with stainless steel knife, dough is divided into the dough pieces of 15kg;
B. three aspect agglomerates are stacked, roll 14 times with finisher, dough pieces is rolled into width is 500mm, thickness is 4mm, length is the musculus cutaneus of 1000mm;
(4) musculus cutaneus rolled is put into Bun shaping machine by molding procedure: A., is cut into the semi-finished product steamed bun of the heavy 50g of single base;
B. clean cage cloth is placed in steaming plate, steamed bun is placed in uniformly on the cage cloth in steaming plate, between semi-finished product steamed bun, leaves spacing;
C, control completing steps A and step B in 18min;
(5) operation is proofed: A. shifts to an earlier date 28min and closes fermentation room front/rear door, power-on switch;
B. slowly open steam valve, rise to 39 DEG C until fermentation room temperature, after humidity rises to 80%, push semi-finished product steamed bun and carry out proofing 40min;
(6) steam operation: the product proofed is pushed steamer by A., after being shut by steamer front/rear door, slowly open steam valve, steam pressure is 0.04Mpa, and in steamer, temperature is 100 DEG C;
B., after product steams 12.5min in steamer, steamer Automatic-bleeding 1min is utilized, door is crack, look into the profile of product, back pullout (BPO), from back door pull-out product.
(7) pre-cooling working procedure: by the product pull-out steamer steamed, proceed to precooling room after ripe district's steaming room precooling 9min, precooling room temperature is 22 DEG C, and humidity is 65%;
(8) metering packing operation: A. by peeling, foaming, cracking, contraction, disconnected line, crooked, flatten, the substandard products that fall down pick out and leave on the special-purpose steel car of sign, the product that lands is waste product, separated with substandard products;
B. head, volume, weight size is even, outward appearance is full, smooth surface, proof moderate, dress holder after full holder and the finished product that do not extrude put and neatly carry out packaging seal;
C. the qualified one-tenth bag product of sealing is placed in the centre of metal detector conveyer belt, every bag of product does not extrude mutually, is detected continuously by bag by metal detector;
D. freezing storehouse by being transferred in 35min after the packaging products in boxes after metal detection, treating product inspection warehousing after passing.
Embodiment 3
A kind of mulberry leaf steamed bun, comprises according to the raw material of weight portion: Strong flour 55 parts, 4 parts, mulberry leaf, white sugar 6 parts, 0.65 part, yeast, baking powder 1.2 parts, 42 parts, water, oil emulsion 0.6 part, modifying agent 0.8 part, 6 parts, the tender tips of bamboo shoot.
The fabrication processing of described mulberry leaf steamed bun, comprises burden process and face operation, pressure surface skin operation, molding procedure, proofs operation, steams operation, pre-cooling working procedure and metering packing operation, and concrete steps are as follows:
(1) burden process: take each raw material according to weight portion with electronic platform scale, carries out shaping by after the new fresh mulberry leaf taken and tender tips of bamboo shoot cleaning, then puts into the refinement of pulverizer micro mist simultaneously after carrying out drying;
(2) and face operation: A. white sugar to be carried out pretreatment be white sugar water, by white sugar with and the water in face weigh by formula rate, be contained in stainless steel barrel, use agitator to stir, melt completely to white sugar and obtain white sugar water;
B. flour is poured in a mixing bowl of dough mixing machine, add mulberry leaf, the tender tips of bamboo shoot, yeast, baking powder and modifying agent, with slow shelves, rotate forward and stir 2min to substantially even;
C. add white sugar water low rate mixing fully to be absorbed without dry powder to water by flour;
D. add oil emulsion rapid stirring 2.5min and to unite into after an entirety low rate mixing again to little dough, stir 12min and glossyly obtain dough to dough surface is smooth, dough temperature controls at 28 DEG C;
If the flour E. used is Strong flour, then dough is contained in that temperature is 28 DEG C, humidity be 75% Turnround basket in wake up face 20min, if the flour used is Self-raising flour, then directly enter pressure surface skin operation;
(3) dough is placed in stainless steel case by pressure surface skin operation: A., with stainless steel knife, dough is divided into the dough pieces of 16kg;
B. three aspect agglomerates are stacked, roll 16 times with finisher, dough pieces is rolled into width is 505mm, thickness is 5mm, length is the musculus cutaneus of 1050mm;
(4) musculus cutaneus rolled is put into Bun shaping machine by molding procedure: A., is cut into the semi-finished product steamed bun of the heavy 52g of single base;
B. clean cage cloth is placed in steaming plate, steamed bun is placed in uniformly on the cage cloth in steaming plate, between semi-finished product steamed bun, leaves spacing;
C, control completing steps A and step B in 20min;
(5) operation is proofed: A. shifts to an earlier date 30min and closes fermentation room front/rear door, power-on switch;
B. slowly open steam valve, rise to 40 DEG C until fermentation room temperature, after humidity rises to 85%, push semi-finished product steamed bun and carry out proofing 50min;
(6) steam operation: the product proofed is pushed steamer by A., after being shut by steamer front/rear door, slowly open steam valve, steam pressure is 0.05Mpa, and in steamer, temperature is 102 DEG C;
B., after product steams 13min in steamer, steamer Automatic-bleeding 1.2min is utilized, door is crack, look into the profile of product, back pullout (BPO), from back door pull-out product.
(7) pre-cooling working procedure: by the product pull-out steamer steamed, proceed to precooling room after ripe district's steaming room precooling 9.5min, precooling room temperature is 24 DEG C, and humidity is 70%;
(8) metering packing operation: A. by peeling, foaming, cracking, contraction, disconnected line, crooked, flatten, the substandard products that fall down pick out and leave on the special-purpose steel car of sign, the product that lands is waste product, separated with substandard products;
B. head, volume, weight size is even, outward appearance is full, smooth surface, proof moderate, dress holder after full holder and the finished product that do not extrude put and neatly carry out packaging seal;
C. the qualified one-tenth bag product of sealing is placed in the centre of metal detector conveyer belt, every bag of product does not extrude mutually, is detected continuously by bag by metal detector;
D. freezing storehouse by being transferred in 40min after the packaging products in boxes after metal detection, treating product inspection warehousing after passing.
The present invention is edible healthy, color is unique, good looking appearance and good mouthfeel, can dispelling wind and heat from the body, heat-clearing of inducing sweat, nourishing Yin and promoting production of body fluid; Can nourishing yin and nourishing blood, qi-restoratives is moisturized, and has anticoagulation, hypotensive, hypoglycemic blood fat, norcholesterol, antithrombus formation and study of anti-atherogenic effect, also has the effect of antibacterial, anti-inflammatory, antiviral, antitumor, anti-ageing, antifatigue.The present invention meets modern youthful taste, and be also applicable to the elderly's health and eat, taste is unique, and market prospects are good.
Above the better embodiment of this patent is explained in detail, but this patent is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, various change can also be made under the prerequisite not departing from this patent aim.
Claims (3)
1. a mulberry leaf steamed bun, it is characterized in that, comprise according to the raw material of weight portion: flour 45-55 part, mulberry leaf 2-4 part, white sugar 4-6 part, yeast 0.45-0.65 part, baking powder 0.8-1.2 part, water 36-42 part, oil emulsion 0.4-0.6 part, modifying agent 0.5-0.8 part, tender tips of bamboo shoot 4-6 part.
2. mulberry leaf steamed bun according to claim 1, is characterized in that, described flour is Strong flour or Self-raising flour.
3. one kind adopts the fabrication processing of the arbitrary described mulberry leaf steamed bun of claim 1-2, it is characterized in that, comprise burden process and face operation, pressure surface skin operation, molding procedure, proof operation, steam operation, pre-cooling working procedure and metering packing operation, concrete steps are as follows:
(1) burden process: take each raw material according to weight portion with electronic platform scale, carries out shaping by after the new fresh mulberry leaf taken and tender tips of bamboo shoot cleaning, then puts into the refinement of pulverizer micro mist simultaneously after carrying out drying;
(2) and face operation: A. white sugar to be carried out pretreatment be white sugar water or powdered sugar, by white sugar with and the water in face weigh by formula rate, be contained in stainless steel barrel, use agitator to stir, melt completely to white sugar and obtain white sugar water; Or white sugar pulverizer is crushed to granularity is 80-90 object powdered sugar;
B. flour is poured in a mixing bowl of dough mixing machine, add mulberry leaf, the tender tips of bamboo shoot, yeast, baking powder and modifying agent, with slow shelves, rotate forward and stir 1-2min to substantially even;
C. add white sugar water low rate mixing fully to be absorbed without dry powder by flour to water, or add powdered sugar low rate mixing extremely without dry powder;
D. add oil emulsion rapid stirring 1.5-2.5min and to unite into after an entirety low rate mixing again to little dough, stir 8-12min and glossyly obtain dough to dough surface is smooth, dough temperature controls at 24-28 DEG C;
If the flour E. used is Strong flour, then dough is contained in the Turnround basket that temperature is 25-28 DEG C, humidity is 60-75% the face 15-20min that wakes up, if the flour used is Self-raising flour, then directly enters pressure surface skin operation;
(3) dough is placed in stainless steel case by pressure surface skin operation: A., with stainless steel knife, dough is divided into the dough pieces of 14-16kg;
B. three aspect agglomerates are stacked, with finisher calendering 12-16 time, dough pieces are rolled into width is 495-505mm, thickness is 3-5mm, length is the musculus cutaneus of 950-1050mm;
(4) musculus cutaneus rolled is put into Bun shaping machine by molding procedure: A., is cut into the semi-finished product steamed bun of the heavy 48-52g of single base;
B. clean cage cloth is placed in steaming plate, steamed bun is placed in uniformly on the cage cloth in steaming plate, between semi-finished product steamed bun, leaves spacing;
C, control completing steps A and step B in 17-20min;
(5) operation is proofed: A. shifts to an earlier date 25-30min and closes fermentation room front/rear door, power-on switch;
B. slowly open steam valve, rise to 38-40 DEG C until fermentation room temperature, after humidity rises to 75-85%, push semi-finished product steamed bun and carry out proofing 30-50min;
(6) steam operation: the product proofed is pushed steamer by A., after being shut by steamer front/rear door, slowly open steam valve, steam pressure is 0.025-0.05Mpa, and in steamer, temperature is 98-102 DEG C;
B., after product steams 12-13min in steamer, steamer Automatic-bleeding 0.8-1.2min is utilized, door is crack, look into the profile of product, back pullout (BPO), from back door pull-out product;
(7) pre-cooling working procedure: by the product pull-out steamer steamed, proceed to precooling room after ripe district's steaming room precooling 8-9.5min, precooling room temperature is 20-24 DEG C, and humidity is 60-70%;
(8) metering packing operation: A. by peeling, foaming, cracking, contraction, disconnected line, crooked, flatten, the substandard products that fall down pick out and leave on the special-purpose steel car of sign, the product that lands is waste product, separated with substandard products;
B. head, volume, weight size is even, outward appearance is full, smooth surface, proof moderate, dress holder after full holder and the finished product that do not extrude put and neatly carry out packaging seal;
C. the qualified one-tenth bag product of sealing is placed in the centre of metal detector conveyer belt, every bag of product does not extrude mutually, is detected continuously by bag by metal detector;
D. freezing storehouse by being transferred in 30-40min after the packaging products in boxes after metal detection, treating product inspection warehousing after passing.
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| CN106901159A (en) * | 2017-02-13 | 2017-06-30 | 重庆葛根文化传播有限公司 | Kudzu-vine root powder mulberry leaf steamed bun and preparation method thereof |
| CN110522027A (en) * | 2019-09-27 | 2019-12-03 | 湖南人文科技学院 | A kind of hypoglycemic raw embryo steamed bun and preparation method thereof |
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Address after: 330800 new century industrial city, Jiangxi Applicant after: Jiangxi Yijia Food Co., Ltd. Address before: 330800 Yichun Province, the city of new century industrial city, high security Applicant before: JIANGXI YIJIA FOOD CO., LTD. |
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