CN104872234A - Making method for small zingiber officinale roscoe steamed breads - Google Patents

Abstract

The invention belongs to the field of deep processing of fruit and vegetable products, and particularly relates to a making method for small zingiber officinale roscoe steamed breads. The small zingiber officinale roscoe steamed breads consist of 95 to 110 parts by weight of potato starch, 50 parts by weight of low-gluten flour, 23 to 28 parts by weight of sugar, 18 to 22 parts by weight of skim milk powder, 12 to 15 parts by weight of beaten egg juice, 1.5 to 1.8 parts by weight of baking powder and 0.5 to 2 parts by weight of zingiber officinale roscoe powder. The method comprises the following process steps of 1, preparing zingiber officinale roscoe powder; 2, sieving low-gluten flour and potato starch with an 80-mesh sieve; 3, adding sugar, skim milk powder, potato starch, zingiber officinale roscoe powder and baking powder into egg juice for mixing into dough; 4, rolling the dough into a thin pancake shape, cutting the dough into square blocks, kneading the square blocks into small balls, and placing the small balls into a disk with low-gluten flour to uniformly powder the small balls; 5, placing the small balls into a baking tray. The making method has the beneficial effects that the small zingiber officinale roscoe steamed breads has the healthcare effects of warming the stomach, fending off cold and the like, and is particularly suitable to be eaten in seasons when children easily catch cold.

Description

A kind of preparation method of ginger small steamed bun

Technical field

The invention belongs to fruit and vegetable food intensive processing field, particularly a kind of preparation method of ginger small steamed bun.

Background technology

Small steamed bun food is the snacks that a kind of children extremely like, fragrant and sweet crisp.Ginger (Zingiber officinale Roscoe) has another name called white ginger, equal ginger etc., belong to Zingiber (Zingiber Zingiberaceae), ginger belongs to perennial herb perennial plant, it is a kind of important flavouring, can be used as again food materials to eat separately, and be a kind of important Chinese medicine.Ginger has the effect of detoxicating, killing bacteria, and the gingerol in ginger enters in body can produce a kind of antioxidase, has the ability of very strong scavenging activated oxygen, is even better than vitamin E; Ginger can stimulate gastric mucosa to cause vasomotor center and orthosympathetic reflex excitation, stimulates circulation, and strengthens stomach function, reaches stomach invigorating, pain relieving, sweating, antipyretic effect.Ginger can also strengthen the secretion of gastric juice and the wriggling of intestines wall, thus helps digest; Ginger has inducing sweat and dispelling exogenous evils, warm lung cough-relieving, effect of removing toxic substances, can control catch cold, cough due to wind-cold evil, the illness such as abdominal pain diarrhea.The art of this patent is exactly ginger resource made full use of to be developed as a kind of children convenient food with high nutrition.

At present, the utilization rate of ginger resource is not high, and great majority research is for the fresh-keeping of ginger and storage, and Sales Channel is comparatively single, and most spice that is used for is sold, and the various active material of ginger fails to be fully utilized.In order to improve the utilization ratio of ginger resource to a greater extent, extending zingiber processes industrial chain, the invention provides a kind of preparation method of ginger small steamed bun.

Domesticly disclose the food-processing method that some take ginger as primary raw material, be mainly exploitation ginger functional beverage.Patent (publication number 92108135.9) discloses the traditional food custom keeping folks of china ginger decoction, has " ginger tea with brown sugar " of disease-prevention health effect; Patent (publication number 201310020914.X) discloses " burdock ginger decoction " with the effect such as diabetes-alleviating, hypertension and high fat of blood, with radix bardanae and ginger for raw material; Patent (publication number 201110406082.6) discloses " the laughable ginger decoction " of applicable chill and wind-heat two kinds of edible for patients, with can happy ginger for raw material.In the present invention using ginger as one of primary raw material, exploitation is applicable to the small steamed bun food of children's taste, not only can enrich the taste kind of existing food, have the advantages such as production cost is low, easy and simple to handle simultaneously.

Summary of the invention

Technical problem

The present invention is directed to the kind of existing infant foods and the deficiency of taste, a kind of preparation method of ginger small steamed bun is provided.

Technical scheme

A kind of ginger small steamed bun provided by the invention, it is characterized in that: by weight, component composition is: farina 95-110 part, Self-raising flour 50 parts, white sugar 23-28 part, skimmed milk power 18-22 part, the egg liquid 12-15 part of breaing up, baking powder 1.5-1.8 part, ginger powder 0.5-2 part, and its concrete processing step is:

The first step: by fresh ginger section at 60 DEG C dry 24 hours, grind with Universalpulverizer, sieve by 80 mesh sieve, make ginger powder;

Second step: Self-raising flour and farina are crossed 80 mesh sieves;

3rd step: add white sugar 23-28 part, skimmed milk power 18-22 part, farina 95-110 part, ginger powder 0.5-2 part in the egg liquid 12-15 part after breaing up, baking powder 1.5-1.8 part, fully stirs evenly, till mixing dough;

4th step: the Self-raising flour of loose 30 parts rolls into book pie dough on panel, is cut into square little fourth, is kneaded into bead shape, be separately placed with in the dish of 20 portions of Self-raising flour, shake plate in left and right, allows small steamed bun evenly go up powder;

5th step: the small steamed bun after upper powder is put into baking tray, notes reserving gap, evenly opens distribution, then spray one deck water smoke, enter preheated baking box 180 degree, 6-8 minute;

6th step: baked small steamed bun is taken out, cooling, pack.

Beneficial effect

Ginger small steamed bun provided by the invention, compared to infant foods on the market, with the addition of ginger powder as new nutrition, and ginger powder can promote the GI wriggling of children, effect that the gingerol simultaneously in ginger powder has warm stomach, dispels cold.With the small steamed bun food that with the addition of ginger powder to make, nutritious, taste is unique, be particularly suitable for the easy Growth season of children's cold and eat.

Detailed description of the invention

Embodiment one:

A kind of ginger small steamed bun provided by the invention by: farina, Self-raising flour, white sugar, skimmed milk power, the egg liquid broken up, baking powder and ginger powder form, and the weight portion of its various material is: farina 95 parts, Self-raising flour 50 parts, white sugar 23 parts, skimmed milk power 18 parts, the egg liquid 12 parts broken up, baking powder 1.5 parts, ginger powder 0.5 part.

The preparation method of described ginger small steamed bun, comprises the following steps:

The first step: by fresh ginger section at 60 DEG C dry 24 hours, grind with Universalpulverizer, sieve by 80 mesh sieve, make ginger powder;

Second step: Self-raising flour and farina are crossed 80 mesh sieves;

3rd step: add white sugar 23 parts, skimmed milk power 18 parts, farina 95 parts, ginger powder 0.5 part in the egg liquid 12 parts after breaing up, baking powder 1.5 parts, fully stirs evenly, till mixing dough;

4th step: the Self-raising flour of loose 30 parts rolls into book pie dough on panel, is cut into square little fourth, is kneaded into bead shape, be separately placed with in the dish of 20 portions of Self-raising flour, shake plate in left and right, allows small steamed bun evenly go up powder;

5th step: the small steamed bun after upper powder is put into baking tray, notes reserving gap, evenly opens distribution, then spray one deck water smoke, enter preheated baking box 180 degree, 6 minutes;

6th step: baked small steamed bun is taken out, cooling, pack.

Embodiment two:

A kind of ginger small steamed bun provided by the invention by: farina, Self-raising flour, white sugar, skimmed milk power, the egg liquid broken up, baking powder and ginger powder form, and the weight portion of its various material is: farina 100 parts, Self-raising flour 50 parts, white sugar 25 parts, skimmed milk power 20 parts, the egg liquid 13 parts broken up, baking powder 1.7 parts, ginger powder 1.5 parts.

The preparation method of described ginger small steamed bun, comprises the following steps:

The first step: by fresh ginger section at 60 DEG C dry 24 hours, grind with Universalpulverizer, sieve by 80 mesh sieve, make ginger powder;

Second step: Self-raising flour and farina are crossed 80 mesh sieves;

3rd step: add white sugar 25 parts, skimmed milk power 20 parts, farina 100 parts, ginger powder 1.5 parts in the egg liquid 13 parts after breaing up, baking powder 1.7 parts, fully stirs evenly, till mixing dough;

4th step: the Self-raising flour of loose 30 parts rolls into book pie dough on panel, is cut into square little fourth, is kneaded into bead shape, be separately placed with in the dish of 20 portions of Self-raising flour, shake plate in left and right, allows small steamed bun evenly go up powder;

5th step: the small steamed bun after upper powder is put into baking tray, notes reserving gap, evenly opens distribution, then spray one deck water smoke, enter preheated baking box 180 degree, 7 minutes;

6th step: baked small steamed bun is taken out, cooling, pack.

Embodiment three:

A kind of ginger small steamed bun provided by the invention by: farina, Self-raising flour, white sugar, skimmed milk power, the egg liquid broken up, baking powder and ginger powder form, and the weight portion of its various material is: farina 110 parts, Self-raising flour 50 parts, white sugar 28 parts, skimmed milk power 22 parts, the egg liquid 15 parts broken up, baking powder 1.8 parts, ginger powder 2.0 parts.

The preparation method of described ginger small steamed bun, comprises the following steps:

The first step: by fresh ginger section at 60 DEG C dry 24 hours, grind with Universalpulverizer, sieve by 80 mesh sieve, make ginger powder;

Second step: Self-raising flour and farina are crossed 80 mesh sieves;

3rd step: add white sugar 28 parts, skimmed milk power 22 parts, farina 110 parts, ginger powder 2.0 parts in the egg liquid 15 parts after breaing up, baking powder 1.8 parts, fully stirs evenly, till mixing dough;

4th step: the Self-raising flour of loose 30 parts rolls into book pie dough on panel, is cut into square little fourth, is kneaded into bead shape, be separately placed with in the dish of 20 portions of Self-raising flour, shake plate in left and right, allows small steamed bun evenly go up powder;

5th step: the small steamed bun after upper powder is put into baking tray, notes reserving gap, evenly opens distribution, then spray one deck water smoke, enter preheated baking box 180 degree, 8 minutes;

6th step: baked small steamed bun is taken out, cooling, pack.

More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally; any person of ordinary skill in the field all can according to the description of technical scheme of the present invention and preferred embodiment thereof; make various possible equivalent change or replacement, but all these change or replace the protection domain that all should belong to claim of the present invention.

Claims (1)

1. the preparation method of a kind of ginger small steamed bun provided by the invention, it is characterized in that: by weight, component composition is: farina 95-110 part, Self-raising flour 50 parts, white sugar 23-28 part, skimmed milk power 18-22 part, the egg liquid 12-15 part of breaing up, baking powder 1.5-1.8 part, ginger powder 0.5-2 part;

Concrete steps are as follows:

The first step: by fresh ginger section at 60 DEG C dry 24 hours, grind with Universalpulverizer, sieve by 80 mesh sieve, make ginger powder;

Second step: Self-raising flour and farina are crossed 80 mesh sieves;

3rd step: add white sugar 23-28 part, skimmed milk power 18-22 part, farina 95-110 part, ginger powder 0.5-2 part in the egg liquid 12-15 part after breaing up, baking powder 1.5-1.8 part, fully stirs evenly, till mixing dough;

4th step: the Self-raising flour of loose 30 parts rolls into book pie dough on panel, is cut into square little fourth, is kneaded into bead shape, be separately placed with in the dish of 20 portions of Self-raising flour, shake plate in left and right, allows small steamed bun evenly go up powder;

5th step: the small steamed bun after upper powder is put into baking tray, notes reserving gap, evenly opens distribution, then spray one deck water smoke, enter preheated baking box 180 degree, 6-8 minute;

6th step: baked small steamed bun is taken out, cooling, pack.