CN105053781A - Citrus limonia leaf and soybean steamed bun and preparation method thereof - Google Patents
Citrus limonia leaf and soybean steamed bun and preparation method thereof Download PDFInfo
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- CN105053781A CN105053781A CN201510407044.0A CN201510407044A CN105053781A CN 105053781 A CN105053781 A CN 105053781A CN 201510407044 A CN201510407044 A CN 201510407044A CN 105053781 A CN105053781 A CN 105053781A
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- steamed bun
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- soybean
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- 244000068988 Glycine max Species 0.000 title claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000001936 Citrus x limonia Nutrition 0.000 title abstract 5
- 241000080115 Citrus aurantiifolia x Citrus reticulata Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 7
- 241000207199 Citrus Species 0.000 claims description 16
- 235000020971 citrus fruits Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 244000003416 Asparagus officinalis Species 0.000 claims description 7
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000080335 Citrus x limonia Species 0.000 abstract 4
- 241000432765 Asparagus schoberioides Species 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 240000007185 Albizia julibrissin Species 0.000 abstract 1
- 235000011468 Albizia julibrissin Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 241000015177 Saccharina japonica Species 0.000 abstract 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a citrus limonia leaf and soybean steamed bun which is made of the following raw materials in parts by weight: 150-200 parts of high-gluten flour, 100-150 parts of whole wheat flour, 140-180 parts of soybeans, 40-50 parts of peas, 10-14 parts of laminaria japonica, 10-15 parts of citrus limonia leaves, 10-15 parts of asparagus schoberioides, 14-18 parts of stevia rebaudiana, 30-40 parts of snow pears, 10-15 parts of albizia julibrissin flowers, 30-40 parts of whole milk powder, 15-25 parts of egg white, 2-3 parts of yeast, and an appropriate amount of rice vinegar. The preparation method grinds the soybeans and other raw materials into soybean milk, which is dried into powders and stored for a period of time to conduct oxidization, so that the scrambled protein molecules are interconnected into gluten and a dough is formed with a relative better viscoelasticity, and ultimately the consumption quality of the steamed bun is improved. The added citrus limonia leaves enable the steamed bun to have a delicate fragrance of citrus limonia. A secondary fermentation is used to increase the flavoring substances of the steamed bun and greatly improves the consumption mouthfeel of the coarse cereal steamed bun. The added asparagus schoberioides, snow pears and other raw materials improve the nutrition and flavor of the steamed bun.
Description
Technical field
The present invention relates to a kind of pastries, particularly relate to a kind of lemonlike citrus leaf soybean steamed bun and preparation method thereof.
Background technology
Tradition steamed bun is be processed into wheat flour mostly, composition is single, nutrition is not high, taste is simple, although mixed grain steamed bread is of high nutritive value, but just the coarse cereals quality of milled is unstable, edible quality is poor, need the storage slaking of a period of time to improve quality, the invention provides a kind of nutritious, mixed grain steamed bread that mouthfeel is good for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of lemonlike citrus leaf soybean steamed bun and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of lemonlike citrus leaf soybean steamed bun is made up of the raw material of following weight parts:
Strong flour 150-200, wholewheat flour 100-150, soybean 140-180, pea 40-50, sea-tangle 10-14, lemonlike citrus leaf 10-15, asparagus 10-15, stevia rebaudian leaf 14-18, snow pear 30-40, Flos Albiziae 10-15, raw milk powder 30-40, egg 15-25, yeast 2-3, rice vinegar are appropriate.
A kind of lemonlike citrus leaf soybean steamed bun preparation method, comprises the following steps:
(1) soybean of maturation, pea are picked assorted and eluriate totally, with soaking in rice vinegar 7-8 hour, leach raw material, send in pot, little fire stir-fries to ripe perfume (or spice), takes out cooling, with the sea-tangle cleaned, lemonlike citrus leaf co-grinding, add 10-14 times of warm water defibrination, little fiery mashing off 40-50 minute, filters, filtrate spraying dry, obtain bean powder, within 40-50 days, allow bean powder slaking to promote its quality at the aeration-drying place storage of 20-25 DEG C;
(2) fresh asparagus, stevia rebaudian leaf and Flos Albiziae impurity elimination is clean, snow pear peeling stoning, all mixes, and adds 4-5 times of clear water making beating, little fire boils 20-30 minute, adds the pulp enzyme of the heavy 0.1-0.2% of pan feeding after cooling, and at 25-30 DEG C, enzymolysis is to complete, go out after enzyme and filter, obtain pulp;
(3) yeast warm water dissolved, mix with bean powder, pulp and Strong flour and send into kneading 20-30 minute in dough kneeding machine, obtain ganoid dough, send into temperature 30-35 DEG C, proof 45-60 minute in the proofing box of relative humidity 75-80%, take out;
(4) mixed with raw milk powder, egg, wholewheat flour and suitable quantity of water by the above-mentioned dough proofed, carry out secondary and face, then carry out compressing tablet with tablet press machine, the face base that patch division becomes quality equal, kneading becomes steamed bun base;
(5) secondary in the proofing box of above-mentioned steamed bun base feeding temperature 30-35 DEG C, relative humidity 80-85% is proofed 20-30 minute, take out and send into steamer, after decatize 20-30 minute, steamed bun maturation is ceased fire immediately, waits 1-2 minute steamed bun to take the dish out of the pot, i.e. edible.
Compared with prior art, advantage of the present invention is:
The present invention is dried to powder after the raw materials such as soybean are worn into soya-bean milk to store a period of time oxidized, mixed and disorderly protein molecule is allowed to be interconnected to gluten, form the good dough of viscoplasticity, the edible quality of final raising steamed bun, adding lemonlike citrus leaf makes steamed bun have lemon delicate fragrance, utilize secondary to proof the flavor substance increased in steamed bun, greatly improve the eating mouth feel of mixed grain steamed bread, add nutrition and local flavor that the raw material such as asparagus, snow pear improves steamed bun.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of lemonlike citrus leaf soybean steamed bun is made up of the raw material of following weight (jin):
Strong flour 150, wholewheat flour 100, soybean 140, pea 40, sea-tangle 10, lemonlike citrus leaf 10, asparagus 10, stevia rebaudian leaf 14, snow pear 30, Flos Albiziae 10, raw milk powder 30, egg 15, yeast 2, rice vinegar are appropriate.
A kind of lemonlike citrus leaf soybean steamed bun preparation method, comprises the following steps:
(1) soybean of maturation, pea being picked assorted eluriates clean, with soaking in rice vinegar 8 hours, leaches raw material, send in pot, little fire stir-fries to ripe perfume (or spice), takes out cooling, with the sea-tangle cleaned, lemonlike citrus leaf co-grinding, add 10 times of warm water defibrinations, little fiery mashing off 50 minutes, filters, filtrate spraying dry, obtain bean powder, store aeration-dryings place of 23 DEG C and within 45 days, allow bean powder slaking to promote its quality;
(2) fresh asparagus, stevia rebaudian leaf and Flos Albiziae impurity elimination is clean, snow pear peeling stoning, all mixes, and adds 4 times of clear water making beating, little fire boils 30 minutes, adds the pulp enzyme that pan feeding weighs 0.1% after cooling, and at 25 DEG C, enzymolysis is to complete, go out after enzyme and filter, obtain pulp;
(3) yeast warm water is dissolved, mix with bean powder, pulp and Strong flour and to send in dough kneeding machine kneading 30 minutes, obtain ganoid dough, send in the proofing box of temperature 35 DEG C, relative humidity 80% and proof 60 minutes, take out;
(4) mixed with raw milk powder, egg, wholewheat flour and suitable quantity of water by the above-mentioned dough proofed, carry out secondary and face, then carry out compressing tablet with tablet press machine, the face base that patch division becomes quality equal, kneading becomes steamed bun base;
(5) above-mentioned steamed bun base is sent into secondary in the proofing box of temperature 35 DEG C, relative humidity 85% and proofs 30 minutes, take out and send into steamer, decatize after 20 minutes steamed bun maturation cease fire immediately, wait 1 minute steamed bun to take the dish out of the pot, i.e. edible.
Claims (2)
1. a lemonlike citrus leaf soybean steamed bun, it is characterized in that being made up of the raw material of following weight parts:
Strong flour 150-200, wholewheat flour 100-150, soybean 140-180, pea 40-50, sea-tangle 10-14, lemonlike citrus leaf 10-15, asparagus 10-15, stevia rebaudian leaf 14-18, snow pear 30-40, Flos Albiziae 10-15, raw milk powder 30-40, egg 15-25, yeast 2-3, rice vinegar are appropriate.
2. a lemonlike citrus leaf soybean steamed bun preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) soybean of maturation, pea are picked assorted and eluriate totally, with soaking in rice vinegar 7-8 hour, leach raw material, send in pot, little fire stir-fries to ripe perfume (or spice), takes out cooling, with the sea-tangle cleaned, lemonlike citrus leaf co-grinding, add 10-14 times of warm water defibrination, little fiery mashing off 40-50 minute, filters, filtrate spraying dry, obtain bean powder, within 40-50 days, allow bean powder slaking to promote its quality at the aeration-drying place storage of 20-25 DEG C;
(2) fresh asparagus, stevia rebaudian leaf and Flos Albiziae impurity elimination is clean, snow pear peeling stoning, all mixes, and adds 4-5 times of clear water making beating, little fire boils 20-30 minute, adds the pulp enzyme of the heavy 0.1-0.2% of pan feeding after cooling, and at 25-30 DEG C, enzymolysis is to complete, go out after enzyme and filter, obtain pulp;
(3) yeast warm water dissolved, mix with bean powder, pulp and Strong flour and send into kneading 20-30 minute in dough kneeding machine, obtain ganoid dough, send into temperature 30-35 DEG C, proof 45-60 minute in the proofing box of relative humidity 75-80%, take out;
(4) mixed with raw milk powder, egg, wholewheat flour and suitable quantity of water by the above-mentioned dough proofed, carry out secondary and face, then carry out compressing tablet with tablet press machine, the face base that patch division becomes quality equal, kneading becomes steamed bun base;
(5) secondary in the proofing box of above-mentioned steamed bun base feeding temperature 30-35 DEG C, relative humidity 80-85% is proofed 20-30 minute, take out and send into steamer, after decatize 20-30 minute, steamed bun maturation is ceased fire immediately, waits 1-2 minute steamed bun to take the dish out of the pot, i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510407044.0A CN105053781A (en) | 2015-07-13 | 2015-07-13 | Citrus limonia leaf and soybean steamed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510407044.0A CN105053781A (en) | 2015-07-13 | 2015-07-13 | Citrus limonia leaf and soybean steamed bun and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053781A true CN105053781A (en) | 2015-11-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510407044.0A Pending CN105053781A (en) | 2015-07-13 | 2015-07-13 | Citrus limonia leaf and soybean steamed bun and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105053781A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982165A (en) * | 2016-01-27 | 2016-10-05 | 五河童师傅食品有限公司 | Lotus-fragrance rose-bone meal steamed buns capable of tonifying qi and making method thereof |
| CN106616305A (en) * | 2016-12-27 | 2017-05-10 | 合肥工业大学 | Pear residue dietary fiber steamed bread and production method thereof |
| CN106974179A (en) * | 2017-05-10 | 2017-07-25 | 沧州医学高等专科学校 | A kind of soybean nutritional steamed bread manufacture method |
| CN109770208A (en) * | 2019-01-22 | 2019-05-21 | 贵州老锄头食品股份有限公司 | A kind of production method of the spontaneous flour modifying agent of red barnyard grass steamed bun and red barnyard grass steamed bun |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535604A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Wheat germ and meat steamed buns and preparation method thereof |
| CN104642909A (en) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | Production method of lotus leaf juice multi-colour steamed bun |
-
2015
- 2015-07-13 CN CN201510407044.0A patent/CN105053781A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535604A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Wheat germ and meat steamed buns and preparation method thereof |
| CN104642909A (en) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | Production method of lotus leaf juice multi-colour steamed bun |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982165A (en) * | 2016-01-27 | 2016-10-05 | 五河童师傅食品有限公司 | Lotus-fragrance rose-bone meal steamed buns capable of tonifying qi and making method thereof |
| CN106616305A (en) * | 2016-12-27 | 2017-05-10 | 合肥工业大学 | Pear residue dietary fiber steamed bread and production method thereof |
| CN106974179A (en) * | 2017-05-10 | 2017-07-25 | 沧州医学高等专科学校 | A kind of soybean nutritional steamed bread manufacture method |
| CN109770208A (en) * | 2019-01-22 | 2019-05-21 | 贵州老锄头食品股份有限公司 | A kind of production method of the spontaneous flour modifying agent of red barnyard grass steamed bun and red barnyard grass steamed bun |
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| C06 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20151118 |