CN105410631A - Blossom steamed bread and processing method thereof - Google Patents
Blossom steamed bread and processing method thereof Download PDFInfo
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- CN105410631A CN105410631A CN201510801365.9A CN201510801365A CN105410631A CN 105410631 A CN105410631 A CN 105410631A CN 201510801365 A CN201510801365 A CN 201510801365A CN 105410631 A CN105410631 A CN 105410631A
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Abstract
The invention belongs to the field of food processing, and relates to steamed bread, in particular to blossom steamed bread and a processing method thereof. The blossom steamed bread comprises the following components in parts by weight: 60-80 parts of wheat flour, 10-20 parts of auxiliary edible flour, 1-5 parts of monostearin, 1-5 parts of amylase, 1-5 parts of xylanase, 1-5 parts of sodium bicarbonate and 20-30 parts of water. Compared with the prior art, the blossom steamed bread disclosed by the invention has the advantages and the positive effects that a conventional formula is improved, and various addition agents are selectively added, so that the size of the steamed bread is effectively enlarged, the surface brightness and the fine and smooth degrees of the steamed bread are improved, besides, the internal structure of the steamed bread is symmetric and elastic, the refreshing time of the steamed bread is further prolonged, and the re-heating property of the steamed bread is improved.
Description
Technical field
The invention belongs to food processing field, relate to steamed bun, particularly relate to a kind of split-top steamed bun and processing method thereof.
Background technology
Steamed bun a kind of flour is added yeast, water or dietary alkali etc. mix, by kneading, proof after the food that cooks, specific practice, for first fermentation face being added flour, water and becoming dough, puts into basin or proofing box fermentation; Take out the dough fermented and add alkali and white sugar, be rubbed into strip after kneading, seize jizi for making dumplings, put on food steamer, jizi for making dumplings mouth, sprinkles green-red shred made of orange peel upward, very hot oven steams 20 minutes, takes out.The north steamed bun be generally long noodles are seized into jizi for making dumplings after, then jizi for making dumplings be kneaded into the end flat-top justify steamed bun shape.Then be put on steaming tray and steam.But along with the raising of people's living standard, people are also more and more fastidious to food, people are while pursuit is had enough to eat and wear, also start to pursue the diversity of steamed bun, aesthetics and mouthfeel degree, but traditional steamed bun is in process, the problem grasped because the time is upper be easy to by steam water hiss to, affect the mouthfeel of steamed bun, in addition, the taste of steamed bun is also more single.
Summary of the invention
The present invention is directed to the technical problems such as the single and mouthfeel of above-mentioned steamed bun taste is poor, propose that a kind of formula is reasonable, easy to process, simple to operate and mouthfeel is good, the split-top steamed bun of multiple tastes and processing method thereof.
In order to achieve the above object, the technical solution used in the present invention is, a kind of split-top steamed bun of the present invention, divides comprise following composition according to parts by weight:
As preferably, described auxiliary edible powder is at least one material in jujube powder, rye meal, purple sweet potato powder and pumpkin powder.
As preferably, described split-top steamed bun also comprises auxiliary material additive, and described auxiliary material additive is at least one material in edible oil, flavorant, flavoring essence, salt and sugar.
As preferably, described auxiliary material additive divides according to parts by weight, comprising:
Present invention also offers the preparation method of above-mentioned split-top steamed bun, comprise the following steps:
A, by wheat flour, monoglyceride, amylase, zytase, sodium acid carbonate and water mixing and stirring, then static fermentation 1h ~ 1.5h;
B, after fermentation ends, then add auxiliary edible powder and auxiliary material additive, then stir, obtain the dough stirred;
C, by dough split, be made into steamed bun shape, be then placed in food steamer carry out steamings work;
D, after food steamer emerges steam, timing is after 20 minutes, ceases fire, ceases fire after 2 minutes, come out of steamer.
As preferably, in described a step, mixing time is 15 minutes.
As preferably, in described b step, mixing time is 15 minutes.
As preferably, in described b step, agitating mode is rotating forward 8 minutes, reverses 7 minutes.
As preferably, described Step d is specially after food steamer emerges steam, and big fire steams work 5 minutes, and then moderate heat steams work 15 minutes, then ceases fire, ceases fire after 2 minutes, come out of steamer.
Compared with prior art, advantage of the present invention and good effect are,
1, the present invention is by improving traditional formula, optionally add various auxiliary agent, effectively increase the volume of steamed bun, improve brightness and the sophistication on steamed bun surface, make the internal structure of steamed bun more well-balanced simultaneously, more high resilience, and then the freshness date adding steamed bun, improve the re-heat of steamed bun.
2, the present invention by adding auxiliary edible powder in conventional wheat flour, effectively raise the diversity of the appearance of steamed bun and the diversity of taste, and mouthfeel agilely do not stick to one's teeth, and chews strength.Meanwhile, also make the nutritive value composition of steamed bun higher, make steamed bun while satisfied having enough to eat and wear, also serve the effect of health care.
3, the present invention is by providing the processing method of detailed steamed bun, by the combination with formula, effectively solves in traditional steamed bun process, easily by the technical problem that steam water is hissed, improves the mouthfeel of steamed bun.
Detailed description of the invention
In order to more clearly understand above-mentioned purpose of the present invention, feature and advantage, below in conjunction with specific embodiment, the present invention will be further described.It should be noted that, when not conflicting, the feature in the embodiment of the application and embodiment can combine mutually.
Set forth a lot of detail in the following description so that fully understand the present invention, but the present invention can also adopt and be different from other modes described here and implement, and therefore, the present invention is not limited to the restriction of the specific embodiment of prospectus below.
Embodiment 1, the present embodiment improve a kind of date split-top steamed bun.
Mainly comprise wheat flour 80 parts; Jujube powder 10 parts; 0.5 part, yeast; Monoglyceride 5 parts; Amylase 5 parts; Zytase 1 part; Sodium acid carbonate 5 parts; 20 parts, water; Edible oil 5 parts; Flavorant 1 part; Flavoring essence 1 part; Sugar 2 parts.
Specifically add man-hour, first by wheat flour, yeast, monoglyceride, amylase, zytase, sodium acid carbonate and water are proportionally put into face machine and are stirred, mixing time is 15 minutes, after end to be mixed, then leave standstill and place fermentation, standing time is 1.1h, after fermentation ends, then proportionally in the machine of face, jujube powder is added, edible oil, flavorant, flavoring essence, sugar, and then continue to stir, the mode stirred is rotating forward 8 minutes, reverse 7 minutes, the benefit done like this can make fully to mix between each material, the steaming being conducive to the later stage is done, after end to be mixed, just obtain dough, then just steamed bun can be made, the shape of steamed bun can be various, can make for machining, also can adopt manual mode that steamed bun is processed into shape of blooming, the steamed bun made is put into food steamer, start to steam and do (when food steamer put into by steamed bun, water under food steamer should be in fluidized state), at this time preferably select big fire, moderate heat is also passable, after food steamer starts to emerge steam, then big fire steams work 5 minutes, moderate heat steams work 15 minutes again, select after food steamer emerges steam, use the transformation of large moderate heat, effect is made in the steaming being conducive to improving steamed bun, then cease fire, 2 minutes must be waited after ceasing fire to come out of steamer again later, do like this, distilled water can be avoided to hiss to steamed bun.The steamed bun produced under such operation, full appearance, bright in color and elastic effect is good, overall volume is large, simultaneously owing to being rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP in date, effectively can strengthen muscular strength, dispelling fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, there is good effect to preventing and treating disease of cardiovascular system, making steamed bun provided by the invention play the effect of nutrition and health care.
Embodiment 2, the present embodiment improve the purple potato split-top steamed bun of a kind of date rye.
Mainly comprise wheat flour 60 parts; Jujube powder 10 parts, rye meal 5 parts, purple sweet potato powder 5 parts; 1 part, yeast; Monoglyceride 1 part; Amylase 1 part; Zytase 5 parts; Sodium acid carbonate 1 part; 30 parts, water; Edible oil 5 parts; Flavorant 1 part; Flavoring essence 1 part; Sugar 2 parts.
Specifically add man-hour, first by wheat flour, yeast, monoglyceride, amylase, zytase, sodium acid carbonate and water are proportionally put into face machine and are stirred, mixing time is 15 minutes, after end to be mixed, then leave standstill and place fermentation, standing time is 1.5h, after fermentation ends, then proportionally in the machine of face, jujube powder is added, rye meal, purple sweet potato powder, edible oil, flavorant, flavoring essence, sugar, and then continue to stir, the mode stirred is rotating forward 8 minutes, reverse 7 minutes, the benefit done like this can make fully to mix between each material, the steaming being conducive to the later stage is done, after end to be mixed, just obtain dough, then just steamed bun can be made, the shape of steamed bun can be various, can make for machining, also can adopt manual mode that steamed bun is processed into shape of blooming, the steamed bun made is put into food steamer, start to steam and do (when food steamer put into by steamed bun, water under food steamer should be in fluidized state), at this time preferably select big fire, moderate heat is also passable, after food steamer starts to emerge steam, then big fire steams work 5 minutes, moderate heat steams work 15 minutes again, select after food steamer emerges steam, use the transformation of large moderate heat, effect is made in the steaming being conducive to improving steamed bun, then cease fire, 2 minutes must be waited after ceasing fire to come out of steamer again later, do like this, distilled water can be avoided to hiss to steamed bun.The steamed bun produced under such operation, full appearance, bright in color and elastic effect is good, overall volume is large, simultaneously owing to being rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP in date, effectively can strengthening muscular strength, dispelling fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, having good effect to preventing and treating disease of cardiovascular system; Rye is then rich in selenium element and I, effectively can supplement the trace element of needed by human body; Then be rich in anthocyanidin in purple potato, anthocyanidin be then current scientific circles find disease preventing and treating, safeguard human health the most directly, the most effective, safest free radical scavenger, by adding this three kinds of auxiliary food materials, better can improve the immunity of human body.
Embodiment 3, the present embodiment improve a kind of rye split-top steamed bun.
Mainly comprise wheat flour 60 parts; Rye meal 20 parts; 0.8 part, yeast; Monoglyceride 4 parts; Amylase 3 parts; Zytase 1 part; Sodium acid carbonate 5 parts; 25 parts, water; Edible oil 5 parts; Flavorant 1 part; Flavoring essence 1 part; Salt 2 parts.
Specifically add man-hour, first by wheat flour, yeast, monoglyceride, amylase, zytase, sodium acid carbonate and water are proportionally put into face machine and are stirred, mixing time is 15 minutes, after end to be mixed, then leave standstill and place fermentation, standing time is 1.2h, after fermentation ends, then proportionally in the machine of face, rye meal is added, edible oil, flavorant, flavoring essence, salt, and then continue to stir, the mode stirred is rotating forward 8 minutes, reverse 7 minutes, the benefit done like this can make fully to mix between each material, the steaming being conducive to the later stage is done, after end to be mixed, just obtain dough, then just steamed bun can be made, the shape of steamed bun can be various, can make for machining, also can adopt manual mode that steamed bun is processed into shape of blooming, the steamed bun made is put into food steamer, start to steam and do (when food steamer put into by steamed bun, water under food steamer should be in fluidized state), at this time preferably select big fire, moderate heat is also passable, after food steamer starts to emerge steam, then big fire steams work 5 minutes, moderate heat steams work 15 minutes again, select after food steamer emerges steam, use the transformation of large moderate heat, effect is made in the steaming being conducive to improving steamed bun, then cease fire, 2 minutes must be waited after ceasing fire to come out of steamer again later, do like this, distilled water can be avoided to hiss to steamed bun.The steamed bun produced under such operation, full appearance, bright in color and elastic effect is good, overall volume is large, also can play the effect of health care simultaneously.
Embodiment 4, the present embodiment improve a kind of date rye purple potato pumpkin split-top steamed bun.
Mainly comprise wheat flour 60 parts; Jujube powder 5 parts, rye meal 5 parts, purple sweet potato powder 5 parts, pumpkin powder 5 parts; 1 part, yeast; Monoglyceride 1 part; Amylase 1 part; Zytase 5 parts; Sodium acid carbonate 1 part; 30 parts, water; Edible oil 5 parts; Flavorant 1 part; Flavoring essence 1 part; Sugar 2 parts.
Specifically add man-hour, first by wheat flour, monoglyceride, yeast, amylase, zytase, sodium acid carbonate and water are proportionally put into face machine and are stirred, mixing time is 15 minutes, after end to be mixed, then leave standstill and place fermentation, standing time is 1.5h, after fermentation ends, then proportionally in the machine of face, jujube powder is added, rye meal, purple sweet potato powder, pumpkin powder, edible oil, flavorant, flavoring essence, sugar, and then continue to stir, the mode stirred is rotating forward 8 minutes, reverse 7 minutes, the benefit done like this can make fully to mix between each material, the steaming being conducive to the later stage is done, after end to be mixed, just obtain dough, then just steamed bun can be made, the shape of steamed bun can be various, can make for machining, also can adopt manual mode that steamed bun is processed into shape of blooming, the steamed bun made is put into food steamer, start to steam and do (when food steamer put into by steamed bun, water under food steamer should be in fluidized state), at this time preferably select big fire, moderate heat is also passable, after food steamer starts to emerge steam, then big fire steams work 5 minutes, moderate heat steams work 15 minutes again, select after food steamer emerges steam, use the transformation of large moderate heat, effect is made in the steaming being conducive to improving steamed bun, then cease fire, 2 minutes must be waited after ceasing fire to come out of steamer again later, do like this, distilled water can be avoided to hiss to steamed bun.The steamed bun produced under such operation, full appearance, bright in color and elastic effect is good, overall volume is large.Simultaneously owing to being rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP in date, effectively can strengthening muscular strength, dispelling fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, having good effect to preventing and treating disease of cardiovascular system; Rye is then rich in selenium element and I, effectively can supplement the trace element of needed by human body; Then anthocyanidin is rich in purple potato; anthocyanidin be then current scientific circles find disease preventing and treating, safeguard human health the most directly, the most effective, safest free radical scavenger; pumpkin then has removing toxic substances; the effect of protection stomach and intestine; such formula can make people play the effect of health care while edible, without the need to all kinds of health products of diet separately again.
The above; it is only preferred embodiment of the present invention; it is not restriction the present invention being made to other form; the Equivalent embodiments that any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as equivalent variations is applied to other field; but everyly do not depart from technical solution of the present invention content; according to any simple modification, equivalent variations and remodeling that technical spirit of the present invention is done above embodiment, still belong to the protection domain of technical solution of the present invention.
Claims (9)
1. a split-top steamed bun, is characterized in that, divides comprise following composition according to parts by weight:
2. split-top steamed bun according to claim 1, is characterized in that, described auxiliary edible powder is at least one material in jujube powder, rye meal, purple sweet potato powder and pumpkin powder.
3. split-top steamed bun according to claim 2, is characterized in that, described split-top steamed bun also comprises auxiliary material additive, and described auxiliary material additive is at least one material in edible oil, flavorant, flavoring essence, salt and sugar.
4. split-top steamed bun according to claim 3, is characterized in that, described auxiliary material additive divides according to parts by weight, comprising:
5. process the split-top steamed bun described in any one of the claims 1 ~ 4, it is characterized in that, comprise the following steps:
A, by wheat flour, monoglyceride, amylase, zytase, sodium acid carbonate and water mixing and stirring, then static fermentation 1h ~ 1.5h;
B, after fermentation ends, then add auxiliary edible powder and auxiliary material additive, then stir, obtain the dough stirred;
C, by dough split, be made into steamed bun shape, be then placed in food steamer carry out steamings work;
D, after food steamer emerges steam, timing is after 20 minutes, ceases fire, ceases fire after 2 minutes, come out of steamer.
6. the processing method of split-top steamed bun according to claim 5, is characterized in that, in described a step, mixing time is 15 minutes.
7. the processing method of split-top steamed bun according to claim 5, is characterized in that, in described b step, mixing time is 15 minutes.
8. the processing method of split-top steamed bun according to claim 7, is characterized in that, in described b step, agitating mode is rotating forward 8 minutes, reverses 7 minutes.
9. the processing method of split-top steamed bun according to claim 5, is characterized in that, described Step d is specially after food steamer emerges steam, and big fire steams work 5 minutes, and then moderate heat steams work 15 minutes, then ceases fire, ceases fire after 2 minutes, come out of steamer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510801365.9A CN105410631A (en) | 2015-11-19 | 2015-11-19 | Blossom steamed bread and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510801365.9A CN105410631A (en) | 2015-11-19 | 2015-11-19 | Blossom steamed bread and processing method thereof |
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| CN105410631A true CN105410631A (en) | 2016-03-23 |
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| CN201510801365.9A Withdrawn CN105410631A (en) | 2015-11-19 | 2015-11-19 | Blossom steamed bread and processing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962062A (en) * | 2016-07-01 | 2016-09-28 | 黄志鹏 | Potato-pumpkin alkaline steamed bun making method |
| CN106360321A (en) * | 2016-08-29 | 2017-02-01 | 江南大学 | Method of preparing flowering fermented rice and flour food using sour dough fermentation |
| CN107006767A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of production method of potato class health-care steamed bread |
-
2015
- 2015-11-19 CN CN201510801365.9A patent/CN105410631A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962062A (en) * | 2016-07-01 | 2016-09-28 | 黄志鹏 | Potato-pumpkin alkaline steamed bun making method |
| CN106360321A (en) * | 2016-08-29 | 2017-02-01 | 江南大学 | Method of preparing flowering fermented rice and flour food using sour dough fermentation |
| CN106360321B (en) * | 2016-08-29 | 2019-10-25 | 江南大学 | A method of preparing class fermentation rice and flour food of blooming using sour flour dough fermentation |
| CN107006767A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of production method of potato class health-care steamed bread |
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Application publication date: 20160323 |
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