CN105053822A - Jasmine flower and buckwheat steamed buns and preparation method thereof - Google Patents
Jasmine flower and buckwheat steamed buns and preparation method thereof Download PDFInfo
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- CN105053822A CN105053822A CN201510398388.XA CN201510398388A CN105053822A CN 105053822 A CN105053822 A CN 105053822A CN 201510398388 A CN201510398388 A CN 201510398388A CN 105053822 A CN105053822 A CN 105053822A
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- buckwheat
- jasmine
- steamed buns
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 30
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 24
- 240000005385 Jasminum sambac Species 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000008620 Fagopyrum esculentum Species 0.000 title claims 7
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 239000003610 charcoal Substances 0.000 claims abstract description 10
- 241000405414 Rehmannia Species 0.000 claims abstract description 9
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 4
- 235000008429 bread Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000004307 Citrus medica Species 0.000 claims description 7
- 235000001938 Citrus medica Nutrition 0.000 claims description 7
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 244000163122 Curcuma domestica Species 0.000 claims description 6
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 6
- 241000218378 Magnolia Species 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 235000003373 curcuma longa Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 235000013976 turmeric Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 241000219051 Fagopyrum Species 0.000 abstract description 23
- 235000013339 cereals Nutrition 0.000 abstract description 5
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 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
- 240000007126 Citrus medica var. sarcodactylis 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
- 244000144619 Abrus precatorius Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 241000522652 Ormosia <angiosperm> Species 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000035764 nutrition Effects 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
- 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 jasmine flower and buckwheat steamed buns. The jasmine flower and buckwheat steamed buns are prepared from the following raw materials in parts by weight: 200-300 parts of high gluten flour, 150-200 parts of buckwheat kernel, 40-50 parts of black rice, 80-120 parts of ormosia, 30-40 parts of jasmine flowers, 8-10 parts of prepared rehmannia roots, 10-12 parts of fingered citron, 20-25 parts of carcuma longa, 18-22 parts of mangnolia officinalis seeds, 10-15 parts of abrus precatorius stems, 30-40 parts of white sugar, 15-20 parts of egg white, 2-3 parts of yeast and an appropriate amount of bamboo charcoal powder. In the invention, raw materials including the buckwheat are ground into powder which is stored for a period of time to be oxidized, and scrambled protein molecules are mutually connected to form gluten which is then made into dough with good viscoelasticity, so that the eating quality of the steamed buns is finally improved. The buckwheat flour and the jasmine flowers are mixed and stored so that the strong flower flavor is absorbed by the buckwheat flour, and the flavor substances in the steamed buns are increased by allowing the dough to stand for a while for the second time, so that the eating taste of the coarse cereal steamed buns is greatly improved. The prepared rehmannia roots, the fingered citron and the like are added to improve the nutritious and health-care efficacy of the steamed buns.
Description
Technical field
The present invention relates to a kind of pastries, particularly relate to a kind of Jasmine buckwheat steamed bread 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 Jasmine buckwheat steamed bread and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Jasmine buckwheat steamed bread is made up of the raw material of following weight parts:
Strong flour 200-300, shelled buckwheat 150-200, black rice 40-50, red bean 80-120, Jasmine 30-40, prepared rhizome of rehmannia 8-10, Buddha's hand 10-12, turmeric 20-25, officinal magnolia fruit or seed 18-22, coralhead plant stem with leaf 10-15, white sugar 30-40, egg 15-20, yeast 2-3, bamboo charcoal powder are appropriate.
A kind of Jasmine buckwheat steamed bread preparation method, comprises the following steps:
(1) shelled buckwheat, black rice, red bean are picked assorted and clean, enter pot, pour appropriate bamboo charcoal powder into, little fire stir-fries to ripe perfume (or spice), takes out cooling, and sieve goes bamboo charcoal powder, ultramicro grinding after grog extrusion, mix with drying Jasmine, within 40-50 days, allow the buckwheat slaking of mixing to promote its quality at the aeration-drying place storage of 20-25 DEG C, sieve goes Jasmine;
(2) prepared rhizome of rehmannia, Buddha's hand, turmeric, officinal magnolia fruit or seed, coralhead plant stem with leaf are cleaned up rear co-grinding, add 7-8 times of clear water, slow fire boiling 1-2 hour, cooled and filtered, filtrate spraying dry, obtains traditional Chinese medicine powder;
(3) yeast and white sugar warm water are dissolved, mix with buckwheat, traditional Chinese medicine powder, half Strong flour and suitable quantity of water 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 egg, second half Strong 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 oxidized by storing a period of time after the raw material grinds such as buckwheat, 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, foundation for heavy florals is absorbed by buckwheat with Jasmine combined storage, utilize secondary to proof the flavor substance increased in steamed bun, greatly improve the eating mouth feel of mixed grain steamed bread, add the nutritional health function that the raw material such as prepared rhizome of rehmannia, Buddha's hand 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 Jasmine buckwheat steamed bread is made up of the raw material of following weight (jin):
Strong flour 200, shelled buckwheat 150, black rice 40, red bean 80, Jasmine 30, prepared rhizome of rehmannia 8, Buddha's hand 10, turmeric 20, officinal magnolia fruit or seed 18, coralhead plant stem with leaf 10, white sugar 30, egg 15, yeast 2, bamboo charcoal powder are appropriate.
A kind of Jasmine buckwheat steamed bread preparation method, comprises the following steps:
(1) shelled buckwheat, black rice, red bean are picked assorted and clean, enter pot, pour appropriate bamboo charcoal powder into, little fire stir-fries to ripe perfume (or spice), takes out cooling, and sieve goes bamboo charcoal powder, ultramicro grinding after grog extrusion, mix with drying Jasmine, store aeration-dryings place of 23 DEG C and within 45 days, allow the buckwheat slaking of mixing to promote its quality, sieve goes Jasmine;
(2) prepared rhizome of rehmannia, Buddha's hand, turmeric, officinal magnolia fruit or seed, coralhead plant stem with leaf are cleaned up rear co-grinding, add 7 times of clear water, slow fire boiling 1 hour, cooled and filtered, filtrate spraying dry, obtains traditional Chinese medicine powder;
(3) yeast and white sugar warm water are dissolved, mix with buckwheat, traditional Chinese medicine powder, half Strong flour and suitable quantity of water 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 egg, second half Strong 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 Jasmine buckwheat steamed bread, it is characterized in that being made up of the raw material of following weight parts:
Strong flour 200-300, shelled buckwheat 150-200, black rice 40-50, red bean 80-120, Jasmine 30-40, prepared rhizome of rehmannia 8-10, Buddha's hand 10-12, turmeric 20-25, officinal magnolia fruit or seed 18-22, coralhead plant stem with leaf 10-15, white sugar 30-40, egg 15-20, yeast 2-3, bamboo charcoal powder are appropriate.
2. a Jasmine buckwheat steamed bread preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) shelled buckwheat, black rice, red bean are picked assorted and clean, enter pot, pour appropriate bamboo charcoal powder into, little fire stir-fries to ripe perfume (or spice), takes out cooling, and sieve goes bamboo charcoal powder, ultramicro grinding after grog extrusion, mix with drying Jasmine, within 40-50 days, allow the buckwheat slaking of mixing to promote its quality at the aeration-drying place storage of 20-25 DEG C, sieve goes Jasmine;
(2) prepared rhizome of rehmannia, Buddha's hand, turmeric, officinal magnolia fruit or seed, coralhead plant stem with leaf are cleaned up rear co-grinding, add 7-8 times of clear water, slow fire boiling 1-2 hour, cooled and filtered, filtrate spraying dry, obtains traditional Chinese medicine powder;
(3) yeast and white sugar warm water are dissolved, mix with buckwheat, traditional Chinese medicine powder, half Strong flour and suitable quantity of water 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 egg, second half Strong 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 |
|---|---|---|---|
| CN201510398388.XA CN105053822A (en) | 2015-07-09 | 2015-07-09 | Jasmine flower and buckwheat steamed buns and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510398388.XA CN105053822A (en) | 2015-07-09 | 2015-07-09 | Jasmine flower and buckwheat steamed buns and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053822A true CN105053822A (en) | 2015-11-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510398388.XA Withdrawn CN105053822A (en) | 2015-07-09 | 2015-07-09 | Jasmine flower and buckwheat steamed buns and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053822A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172649A (en) * | 2016-07-20 | 2016-12-07 | 安徽友源食品有限公司 | A kind of Flos Jasmini Sambac multigrain biscuit and preparation method thereof |
| CN111109519A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Health steamed bread with effects of tonifying lung and benefiting qi and preparation method thereof |
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| CN103535605A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Multi-grain steamed bread and preparation method thereof |
| CN103549273A (en) * | 2013-09-23 | 2014-02-05 | 尹腾飞 | Green-tea wine steamed bun |
| CN103932038A (en) * | 2014-04-17 | 2014-07-23 | 合肥工业大学 | Method for preparing anti-aging steamed bread |
| CN104187358A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Bean dreg steamed bun with jasmine and fructus lycii |
| CN104206472A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Barley malt compound steamed bun flour and preparation method thereof |
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| 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 |
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2015
- 2015-07-09 CN CN201510398388.XA patent/CN105053822A/en not_active Withdrawn
Patent Citations (7)
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| CN103549273A (en) * | 2013-09-23 | 2014-02-05 | 尹腾飞 | Green-tea wine steamed bun |
| CN103535605A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Multi-grain steamed bread and preparation method thereof |
| CN103932038A (en) * | 2014-04-17 | 2014-07-23 | 合肥工业大学 | Method for preparing anti-aging steamed bread |
| CN104187358A (en) * | 2014-07-23 | 2014-12-10 | 马鞍山江心绿洲食品有限公司 | Bean dreg steamed bun with jasmine and fructus lycii |
| CN104206472A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Barley malt compound steamed bun flour and preparation method thereof |
| CN104222755A (en) * | 2014-08-12 | 2014-12-24 | 凤台县永丰面业有限公司 | Jasmine-flavored highland barley flour 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 |
Non-Patent Citations (2)
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| 赵强 等: "《烘焙工艺理论与实训教程》", 29 February 2012, 北京交通大学出版社 * |
| 陈健 等: "《食品化学原理》", 28 February 2015, 华南理工大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172649A (en) * | 2016-07-20 | 2016-12-07 | 安徽友源食品有限公司 | A kind of Flos Jasmini Sambac multigrain biscuit and preparation method thereof |
| CN111109519A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Health steamed bread with effects of tonifying lung and benefiting qi and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151118 |
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