CN104381749A - Viscose bean bun with black sesame and pea stuffing, and production method thereof - Google Patents
Viscose bean bun with black sesame and pea stuffing, and production method thereof Download PDFInfo
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- CN104381749A CN104381749A CN201410574775.XA CN201410574775A CN104381749A CN 104381749 A CN104381749 A CN 104381749A CN 201410574775 A CN201410574775 A CN 201410574775A CN 104381749 A CN104381749 A CN 104381749A
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- pea
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- buns stuffed
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention relates to a viscose bean bun with black sesame and pea stuffing, and a production method thereof. According to the invention, for resolving problems such as low nutritive value and monotonous taste of viscose bean buns in prior arts, soybean flour, lotus root starch and pink lily powder are added into the dough wrapper of the bean bun. The addition amount of lily powder is 5-8% of the total mass of the bean bun dough wrapper, and a mass ratio of added soybean flour to lotus root starch to pink lily powder is 5.3:1.5:1. The stuffing adopted by the invention is the black sesame and pea stuffing. The black sesame and pea stuffing is composed of black sesame, pea, chestnut, walnut kernel, brown sugar, and white granulated sugar. According to the viscose bean bun with black sesame and pea stuffing, a traditional viscose bean bun preparation process is changed, and viscose bean bun taste choices are increased. Also, soybean flour, lotus root starch and pink lily powder are added into the dough wrapper of the viscose bean bun, such that viscose bean bun nutritive value is greatly improved.
Description
Technical field
the present invention relates to food technology field, particularly a kind of Semen sesami nigrum pea filling glues steamed buns stuffed with sweetened bean paste and production method thereof.
Background technology
sticky steamed buns stuffed with sweetened bean paste is generally make at first in the winter time, then puts into outdoor cylinder preservation and passes the winter.The way of sticky steamed buns stuffed with sweetened bean paste first Radix Et Rhizoma Rhei rice is steeped first day, then washes in a pan clean sand, cry " rice washing ", dry in the air afterwards half-dried greatly, wear into face, then use cold water and face, carries out " fermentation " as doing fine flour steamed bun.Tart flavour to be sent, starts to knead dough with hand.This is first step.Second step is filling processed.Red bean or large kidney bean are boiled, is pounded sweetened bean paste sauce, puts into fine sand sugar, hold the filling group that nucleation head is large, for subsequent use.3rd step is, with the glutinous millet face of rubbing, beans filling group is wrapped into the inside, rolls into a ball into steamed buns stuffed with sweetened bean paste shape, puts into steaming tray big fire and steam 20 minutes, can take the dish out of the pot.
the musculus cutaneus great majority of sticky steamed buns stuffed with sweetened bean paste are in the market all be made up of glutinous corn face or rheum officinale rice and flour or sticky rice powder or little rice and flour, and the filling great majority of sticky steamed buns stuffed with sweetened bean paste are only the beans fillings of single taste, great majority are made up of red bean or large kidney bean, the nutritive value of this steamed buns stuffed with sweetened bean paste is not very high, and taste is very single, a lot of people not eating with or had too much of that taste, therefore, sticky steamed buns stuffed with sweetened bean paste on market cannot meet the growing demand of people, therefore market is badly in need of a kind of different taste and has sticky steamed buns stuffed with sweetened bean paste and the production method thereof of more high nutritive value.
Summary of the invention
in order to solve the problem that sticky steamed buns stuffed with sweetened bean paste is of low nutritive value, taste is more single of the prior art, the present invention changes in traditional technical scheme, provide a kind of sticky steamed buns stuffed with sweetened bean paste of Semen sesami nigrum pea filling, add the selection of sticky steamed buns stuffed with sweetened bean paste taste, and in sticky steamed buns stuffed with sweetened bean paste musculus cutaneus, add soy noodle, lotus root starch, lilium pollen, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste.
object of the present invention is achieved through the following technical solutions: a kind of Semen sesami nigrum pea filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of glutinous corn face, rheum officinale rice and flour, little rice and flour, in described mixing musculus cutaneus, the mass ratio of glutinous corn face, rheum officinale rice and flour, little rice and flour is 57:15:13, add soy noodle, lotus root starch, lilium pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is Semen sesami nigrum pea filling.
the addition of the soy noodle added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, lotus root starch, lilium pollen is the 5-8% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the mass ratio of the soy noodle added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, lotus root starch, lilium pollen is 5.3:1.5:1.
described Semen sesami nigrum pea filling is made up of Semen sesami nigrum, pea, Chinese chestnut, peach kernel, brown sugar, white granulated sugar.
in described Semen sesami nigrum pea filling, the mass ratio of Semen sesami nigrum, pea, Chinese chestnut, peach kernel is 1:3:4:1.2.
the step that described Semen sesami nigrum pea filling glues the production method of steamed buns stuffed with sweetened bean paste is:
step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the Semen sesami nigrum of high-quality, pea, Chinese chestnut, peach kernel, clean up, pea is put into pot well-done, then poured out by water, Semen sesami nigrum, Chinese chestnut, peach kernel are fried respectively, Chinese chestnut is shelled, then pea, Chinese chestnut, peach kernel are mixed and mash, mash rear interpolation suitable quantity of water, add appropriate brown sugar and white granulated sugar, stir, by circular for its kneading, then Semen sesami nigrum is evenly sprinkling upon surface, adopts hyperthermia drying, obtain Semen sesami nigrum pea filling, freezing, for subsequent use;
step 2: and face: a, in mass ratio, choose the glutinous corn grain of high-quality, Radix Et Rhizoma Rhei rice, millet, soy noodle, lotus rhizome, lily, 3-5 minute is rinsed respectively with clear water, airing under sunlight after cleaning, dry rear employing micronizer to pulverize, obtain glutinous corn face, rheum officinale rice and flour, little rice and flour, soy noodle, lotus root starch, lilium pollen, then carry out ultraviolet sterilization; B, by glutinous corn face, rheum officinale rice and flour, little rice and flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation soy noodle, stir, and then add lotus root starch and lilium pollen, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
step 4: the dough fermented and Semen sesami nigrum pea filling are processed, makes sticky steamed buns stuffed with sweetened bean paste, then adopt clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out snap frozen after boiling, freezing rear pack, obtained finished product.
beneficial effect of the present invention: the invention provides a kind of Semen sesami nigrum pea filling and glue steamed buns stuffed with sweetened bean paste, change the technique that steamed buns stuffed with sweetened bean paste is glued in traditional making, add the selection of sticky steamed buns stuffed with sweetened bean paste taste, and in sticky steamed buns stuffed with sweetened bean paste musculus cutaneus, add soy noodle, lotus root starch, lilium pollen, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste greatly.
in the soy noodle added, lotus root starch, lilium pollen:
soya bean, every 100 grams of soybean are containing 36.3 grams, protein, 18.4 grams, fat, sugar 25.3 grams, heat 412 kilocalories, calcium 367 milligrams, 571 milligrams, phosphorus, iron 11 milligrams, carrotene 0.4 milligram, vitamin B1 0.79 milligram, vitamin B2 0.25 milligram, niacin 2.1 milligrams, compared with the pork of equivalent, many 26 times and cost ratio pork is cheaply a lot of of many 1 times of protein, many 33 times of calcium, iron, containing a large amount of unrighted acids, various trace elements, vitamin and good protein.
lotus rhizome, lotus root contains starch, protein, asparagine, vitamin C and oxidizing ferment composition, and sugar content is also very high, and lotus root contains multiple nutrients and asparagine, Argine Monohydrochloride, trigonelline, the acid of cheese base, sucrose, glucose etc.Fresh lotus root contains the glucide of 20% and abundant calcium, phosphorus, iron and multivitamin.
lily, lily is except containing protein 21.29%, fat 12.43%, reduced sugar 11.47%, starch 1.61%, and calcium, phosphorus, iron, every hectogram is containing outside the nutrients such as 1.443 milligrams of Cobastabs, 21.2 milligrams of vitamin Cs, also containing some special nutritional labelings, as multiple alkaloids such as colchicins.These composition comprehensive functions, in human body, not only have the merit of good nutritious tonifying, but also to dry in autumn and multiple Seasonal diseases that is that cause has certain preventive and therapeutic effect.The traditional Chinese medical science is said fresh lily bulb has mental-tranquilization, the effect moistened the lung and relieve the cough, weakling is after being ill highly profitable.
semen sesami nigrum, containing a large amount of fat and protein, also containing nutritional labelings such as carbohydrate, VitAVitE, lecithin, calcium, iron, chromium, further, the nutritive value of Chinese chestnut and peach kernel is also high, therefore, Semen sesami nigrum pea filling glues the selection that steamed buns stuffed with sweetened bean paste not only adds taste, make sticky steamed buns stuffed with sweetened bean paste more delicious, also to a certain extent, enhance the nutritive value of sticky steamed buns stuffed with sweetened bean paste.
Detailed description of the invention
embodiment 1
a kind of Semen sesami nigrum pea filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of glutinous corn face, rheum officinale rice and flour, little rice and flour, in described mixing musculus cutaneus, the mass ratio of glutinous corn face, rheum officinale rice and flour, little rice and flour is 57:15:13, add soy noodle, lotus root starch, lilium pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is Semen sesami nigrum pea filling.
the addition of the soy noodle added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, lotus root starch, lilium pollen is the 5-8% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
the mass ratio of the soy noodle added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, lotus root starch, lilium pollen is 5.3:1.5:1.
described Semen sesami nigrum pea filling is made up of Semen sesami nigrum, pea, Chinese chestnut, peach kernel, brown sugar, white granulated sugar.
in described Semen sesami nigrum pea filling, the mass ratio of Semen sesami nigrum, pea, Chinese chestnut, peach kernel is 1:3:4:1.2.
the step that described Semen sesami nigrum pea filling glues the production method of steamed buns stuffed with sweetened bean paste is:
step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the Semen sesami nigrum of high-quality, pea, Chinese chestnut, peach kernel, clean up, pea is put into pot well-done, then poured out by water, Semen sesami nigrum, Chinese chestnut, peach kernel are fried respectively, Chinese chestnut is shelled, then pea, Chinese chestnut, peach kernel are mixed and mash, mash rear interpolation suitable quantity of water, add appropriate brown sugar and white granulated sugar, stir, by circular for its kneading, then Semen sesami nigrum is evenly sprinkling upon surface, adopts hyperthermia drying, obtain Semen sesami nigrum pea filling, freezing, for subsequent use;
step 2: and face: a, in mass ratio, choose the glutinous corn grain of high-quality, Radix Et Rhizoma Rhei rice, millet, soy noodle, lotus rhizome, lily, 3-5 minute is rinsed respectively with clear water, airing under sunlight after cleaning, dry rear employing micronizer to pulverize, obtain glutinous corn face, rheum officinale rice and flour, little rice and flour, soy noodle, lotus root starch, lilium pollen, then carry out ultraviolet sterilization; B, by glutinous corn face, rheum officinale rice and flour, little rice and flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation soy noodle, stir, and then add lotus root starch and lilium pollen, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
step 4: the dough fermented and Semen sesami nigrum pea filling are processed, makes sticky steamed buns stuffed with sweetened bean paste, then adopt clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out snap frozen after boiling, freezing rear pack, obtained finished product.
the experiment proved that, soy noodle, lotus root starch, lilium pollen is added in steamed buns stuffed with sweetened bean paste musculus cutaneus, the taste of steamed buns stuffed with sweetened bean paste musculus cutaneus can be made better, nutritive value uprises, contribute to especially assimilating, and Semen sesami nigrum pea filling be mouthfeel should on nutritive value all than taste single on market beans filling will, people can be met to a certain extent to delicious with healthy pursuit simultaneously.
Claims (6)
1. a Semen sesami nigrum pea filling glues steamed buns stuffed with sweetened bean paste, comprise steamed buns stuffed with sweetened bean paste musculus cutaneus, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste musculus cutaneus is the flour mixed with adulterants of glutinous corn face, rheum officinale rice and flour, little rice and flour, it is characterized in that: in described mixing musculus cutaneus, the mass ratio of glutinous corn face, rheum officinale rice and flour, little rice and flour is 57:15:13, add soy noodle, lotus root starch, lilium pollen in described steamed buns stuffed with sweetened bean paste musculus cutaneus, described steamed buns stuffed with sweetened bean paste filling is Semen sesami nigrum pea filling.
2. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the addition of the soy noodle added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, lotus root starch, lilium pollen is the 5-8% of steamed buns stuffed with sweetened bean paste musculus cutaneus total quality.
3. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the mass ratio of the soy noodle added in described steamed buns stuffed with sweetened bean paste musculus cutaneus, lotus root starch, lilium pollen is 5.3:1.5:1.
4. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: described Semen sesami nigrum pea filling is made up of Semen sesami nigrum, pea, Chinese chestnut, peach kernel, brown sugar, white granulated sugar.
5. one according to claim 4 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: in described Semen sesami nigrum pea filling, the mass ratio of Semen sesami nigrum, pea, Chinese chestnut, peach kernel is 1:3:4:1.2.
6. one according to claim 1 glues steamed buns stuffed with sweetened bean paste, it is characterized in that: the step that described Semen sesami nigrum pea filling glues the production method of steamed buns stuffed with sweetened bean paste is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose the Semen sesami nigrum of high-quality, pea, Chinese chestnut, peach kernel, clean up, pea is put into pot well-done, then poured out by water, Semen sesami nigrum, Chinese chestnut, peach kernel are fried respectively, Chinese chestnut is shelled, then pea, Chinese chestnut, peach kernel are mixed and mash, mash rear interpolation suitable quantity of water, add appropriate brown sugar and white granulated sugar, stir, by circular for its kneading, then Semen sesami nigrum is evenly sprinkling upon surface, adopts hyperthermia drying, obtain Semen sesami nigrum pea filling, freezing, for subsequent use;
Step 2: and face: a, in mass ratio, choose the glutinous corn grain of high-quality, Radix Et Rhizoma Rhei rice, millet, soy noodle, lotus rhizome, lily, 3-5 minute is rinsed respectively with clear water, airing under sunlight after cleaning, dry rear employing micronizer to pulverize, obtain glutinous corn face, rheum officinale rice and flour, little rice and flour, soy noodle, lotus root starch, lilium pollen, then carry out ultraviolet sterilization; B, by glutinous corn face, rheum officinale rice and flour, little rice and flour mixing, stir; C, add mixed flour volume 1.3-1.6 emerge in worm water doubly 30 minutes; D, interpolation soy noodle, stir, and then add lotus root starch and lilium pollen, and add proper honey, be constantly stirred to and mix, add water and face, repeatedly mix, until form dough;
Step 3: the dough in step 2 is placed in steady temperature 27-33 DEG C, the condition bottom fermentation of constant humidity 65%-85%, fermentation time is 4-6 hour, ferments for subsequent use;
Step 4: the dough fermented and Semen sesami nigrum pea filling are processed, makes sticky steamed buns stuffed with sweetened bean paste, then adopt clean perilla leaf to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out snap frozen after boiling, freezing rear pack, obtained finished product.
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| CN201410574775.XA CN104381749A (en) | 2014-10-25 | 2014-10-25 | Viscose bean bun with black sesame and pea stuffing, and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942561A (en) * | 2016-06-17 | 2016-09-21 | 福建农林大学 | Konjac glucomannan sticky steamed bun stuffed with sweetened bean paste and making method thereof |
| CN109645330A (en) * | 2019-01-16 | 2019-04-19 | 北京马华餐饮有限公司 | A kind of fructus cannabis steamed stuffed bun and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105942561A (en) * | 2016-06-17 | 2016-09-21 | 福建农林大学 | Konjac glucomannan sticky steamed bun stuffed with sweetened bean paste and making method thereof |
| CN109645330A (en) * | 2019-01-16 | 2019-04-19 | 北京马华餐饮有限公司 | A kind of fructus cannabis steamed stuffed bun and preparation method thereof |
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