CN105614246A - Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof - Google Patents
Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof Download PDFInfo
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- CN105614246A CN105614246A CN201410574763.7A CN201410574763A CN105614246A CN 105614246 A CN105614246 A CN 105614246A CN 201410574763 A CN201410574763 A CN 201410574763A CN 105614246 A CN105614246 A CN 105614246A
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- powder
- bean paste
- sweetened bean
- steamed buns
- buns stuffed
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a sticky steamed bun with creamy custard chestnut stuffing, and a production method thereof. In order to solve the problems of low nutrition valve and single taste of the sticky steamed bun in the prior art, sophora flower powder and dolichos lablab l powder are added to the sticky steamed bun dough wrapper, wherein the addition amount of the sophora flower powder and the dolichos lablab l powder is 2-6% of the whole mass of the sticky steamed bun dough wrapper, and a mass ratio of the sophora flower powder to the dolichos lablab l powder is 1.3:4. According to the present invention, the stuffing of the sticky steamed bun is creamy custard chestnut stuffing, and the creamy custard chestnut stuffing comprises egg, chestnut, milk powder, cream, butter, brown sugar and white granulated sugar; and with the sticky steamed bun with creamy custard chestnut stuffing, the traditional sticky steamed bun production process is changed, the sticky steamed bun taste selection is increased, and the sophora flower powder and the dolichos lablab l powder are added to the sticky steamed bun dough wrapper so as to substantially enhance the nutrition value of the sticky steamed bun.
Description
Technical field
The present invention relates to food technology field, particularly the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling and production method thereof.
Background technology
Viscous steamed buns stuffed with sweetened bean paste is usually and makes at first in the winter time, is then placed in the cylinder of open air and preserves and pass the winter. The way of viscous steamed buns stuffed with sweetened bean paste is first Semen Panici miliacei to be steeped upper half day, then washes in a pan clean sand, cries " rice washing ", dry in the air afterwards half-dried greatly, wear into face, then use cold water dough-making powder, carry out " fermentation " as cooking flour steamed bread. Tart flavour to be sent, starts to knead dough with hands. This is first step. Second step is filling processed. Semen Ormosiae Hosiei or big Semen Phaseoli Vulgaris are boiled, is pounded bean paste beans, puts into fine sand sugar, hold the filling group that nucleation head is big, standby. 3rd step is, with the Semen setariae flour rubbed, bean filling group is wrapped into the inside, rolls into a ball into steamed buns stuffed with sweetened bean paste shape, puts into big fire in steaming tray and steam 20 minutes, can take the dish out of the pot.
The dough cover great majority of viscous steamed buns stuffed with sweetened bean paste in the market are all made up of glutinous maize face or Radix Et Rhizoma Rhei rice and flour or sticky rice powder or Semen setariae powder, and the filling great majority gluing steamed buns stuffed with sweetened bean paste are only the bean filling of single taste, great majority are made up of Semen Ormosiae Hosiei or big Semen Phaseoli Vulgaris, the nutritive value of this steamed buns stuffed with sweetened bean paste is not significantly high, and taste is very single, a lot of people not eating with or had too much of that taste, therefore, viscous steamed buns stuffed with sweetened bean paste on market cannot meet the demand that people are growing, is therefore badly in need of a kind of different taste on market and has viscous 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 viscous steamed buns stuffed with sweetened bean paste of the prior art is of low nutritive value, taste is more single, the present invention is changed in traditional technical scheme, provide the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling, add the selection of viscous steamed buns stuffed with sweetened bean paste taste, and in viscous steamed buns stuffed with sweetened bean paste dough cover, add Flos Sophorae powder, Semen Lablab Album powder, enhance the nutritive value of viscous steamed buns stuffed with sweetened bean paste.
The purpose of the present invention is achieved through the following technical solutions: the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling, including steamed buns stuffed with sweetened bean paste dough cover, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste dough cover is the flour mixed with adulterants of sticky rice powder, rice flour, sticky rice powder in described mixing dough cover, rice flour mass ratio be 42:13, adding Flos Sophorae powder, Semen Lablab Album powder in described steamed buns stuffed with sweetened bean paste dough cover, described steamed buns stuffed with sweetened bean paste filling is milk Huang Semen Castaneae filling.
The 2-6% that addition is steamed buns stuffed with sweetened bean paste dough cover total quality of the Flos Sophorae powder of addition, Semen Lablab Album powder in described steamed buns stuffed with sweetened bean paste dough cover.
The Flos Sophorae powder, the mass ratio of Semen Lablab Album powder that add in described steamed buns stuffed with sweetened bean paste dough cover are 1.3:4.
Described milk Huang Semen Castaneae filling is made up of egg, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar.
Egg in described milk Huang Semen Castaneae filling, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar mass ratio be 4:6:2:2:1:1:1.
The step of the production method of the viscous steamed buns stuffed with sweetened bean paste of described milk Huang Semen Castaneae filling is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose egg, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar, by beating eggs, put in butter, add milk powder, butter, white sugar, it is stirred into thick, obtain egg yolk mud, Semen Castaneae is shelled, put in pot and boil, it is then placed in blender adding water breaking into chestnut cream, by chestnut cream and egg yolk mud mixing and stirring, and add appropriate brown sugar, steaming and decocting 15-20 minute after stirring, stirring 1 minute is taken out every 5 minutes, cooling is taken out after steaming and decocting, obtain milk Huang Semen Castaneae filling, then kneading is circular, freezing, standby,
Step 2: dough-making powder: a, in mass ratio, choose the Oryza glutinosa of high-quality, rice, Flos Sophorae, Semen Lablab Album, rinse 3-5 minute with clear water respectively, dry in the sun under sunlight after cleaning, super micron mill is adopted to pulverize after drying, obtain sticky rice powder, rice flour, Flos Sophorae powder, Semen Lablab Album powder, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add the warm water soaking 30 minutes of mixed flour volume 1.3-1.6 times; D, interpolation Semen Lablab Album powder, add Flos Sophorae powder, and add proper honey, be stirred continuously to mix homogeneously after stirring, add water dough-making powder, is repeatedly performed and mixes, until forming 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 standby;
Step 4: the dough fermented and milk Huang Semen Castaneae filling are processed, make viscous steamed buns stuffed with sweetened bean paste, then adopt clean Folium Perillae to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out quick freezing after boiling, packs after freezing, prepares finished product.
Beneficial effects of the present invention: the invention provides the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling, change traditional technique making viscous steamed buns stuffed with sweetened bean paste, add the selection of viscous steamed buns stuffed with sweetened bean paste taste, and add Flos Sophorae powder, Semen Lablab Album powder in viscous steamed buns stuffed with sweetened bean paste dough cover, enhance the nutritive value of viscous steamed buns stuffed with sweetened bean paste greatly.
In the Flos Sophorae powder added, Semen Lablab Album powder:
Flos Sophorae, containing materials such as rutin (i.e. rutin, Rytub), Quercetin (Quercetin), tannin, sophoradiol (sophoradiol), vitamin A, has effect of heat clearing away, removing heat from blood, hemostasis, blood pressure lowering. Haematemesis, hematuria, bleeding hemorrhoids, wind heat conjunctival congestion, hypertension, hyperlipemia, the tuberculosis of cervical lymph nodes, sclerosis of blood vessels, stool band blood, diabetes, retinitis, psoriasis etc. there is significant curative effect.
Semen Lablab Album, nutritive value is higher, and minerals and vitamins content is all higher than most of rhizome dish and melon dish, and taste is also fresh and tender good to eat. According to " composition table of foods " that Chinese Academy of Sciences's health research is compiled: every hectogram Semen Lablab Album is containing 2.8 grams of protein, fat O.2 gram, sugar 5.4 grams, heat 35 kilocalories, crude fibre 1.4 grams, calcium 116 milligrams, ferrum 1.5 milligrams, carotene is milligram O.32, thiamine acid O.05 milligram, verdoflavin is milligram O.07, and nicotinic acid is milligram O.7,13 milligrams of ascorbic acid.
Therefore, the viscous steamed buns stuffed with sweetened bean paste of milk Huang Semen Castaneae filling not only adds the selection of taste, makes viscous steamed buns stuffed with sweetened bean paste more delicious, also to a certain extent, enhances the nutritive value of viscous steamed buns stuffed with sweetened bean paste.
Detailed description of the invention
Embodiment 1
The viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling, including steamed buns stuffed with sweetened bean paste dough cover, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste dough cover is the flour mixed with adulterants of sticky rice powder, rice flour, sticky rice powder in described mixing dough cover, rice flour mass ratio be 42:13, adding Flos Sophorae powder, Semen Lablab Album powder in described steamed buns stuffed with sweetened bean paste dough cover, described steamed buns stuffed with sweetened bean paste filling is milk Huang Semen Castaneae filling.
The 2-6% that addition is steamed buns stuffed with sweetened bean paste dough cover total quality of the Flos Sophorae powder of addition, Semen Lablab Album powder in described steamed buns stuffed with sweetened bean paste dough cover.
The Flos Sophorae powder, the mass ratio of Semen Lablab Album powder that add in described steamed buns stuffed with sweetened bean paste dough cover are 1.3:4.
Described milk Huang Semen Castaneae filling is made up of egg, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar.
Egg in described milk Huang Semen Castaneae filling, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar mass ratio be 4:6:2:2:1:1:1.
The step of the production method of the viscous steamed buns stuffed with sweetened bean paste of described milk Huang Semen Castaneae filling is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose egg, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar, by beating eggs, put in butter, add milk powder, butter, white sugar, it is stirred into thick, obtain egg yolk mud, Semen Castaneae is shelled, put in pot and boil, it is then placed in blender adding water breaking into chestnut cream, by chestnut cream and egg yolk mud mixing and stirring, and add appropriate brown sugar, steaming and decocting 15-20 minute after stirring, stirring 1 minute is taken out every 5 minutes, cooling is taken out after steaming and decocting, obtain milk Huang Semen Castaneae filling, then kneading is circular, freezing, standby,
Step 2: dough-making powder: a, in mass ratio, choose the Oryza glutinosa of high-quality, rice, Flos Sophorae, Semen Lablab Album, rinse 3-5 minute with clear water respectively, dry in the sun under sunlight after cleaning, super micron mill is adopted to pulverize after drying, obtain sticky rice powder, rice flour, Flos Sophorae powder, Semen Lablab Album powder, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add the warm water soaking 30 minutes of mixed flour volume 1.3-1.6 times; D, interpolation Semen Lablab Album powder, add Flos Sophorae powder, and add proper honey, be stirred continuously to mix homogeneously after stirring, add water dough-making powder, is repeatedly performed and mixes, until forming 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 standby;
Step 4: the dough fermented and milk Huang Semen Castaneae filling are processed, make viscous steamed buns stuffed with sweetened bean paste, then adopt clean Folium Perillae to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out quick freezing after boiling, packs after freezing, prepares finished product.
The experiment proved that, steamed buns stuffed with sweetened bean paste dough cover adds Flos Sophorae powder, Semen Lablab Album powder, the taste that can make steamed buns stuffed with sweetened bean paste dough cover is better, nutritive value uprises, more contribute to assimilate, and no matter milk Huang Semen Castaneae filling is should will the bean filling of single taste will than on market in nutritive value in mouthfeel, it is possible to meet people to a certain extent to delicious and healthy pursuit simultaneously.
Claims (6)
1. the viscous steamed buns stuffed with sweetened bean paste of milk Huang Semen Castaneae filling, including steamed buns stuffed with sweetened bean paste dough cover, steamed buns stuffed with sweetened bean paste filling, steamed buns stuffed with sweetened bean paste dough cover is the flour mixed with adulterants of sticky rice powder, rice flour, it is characterized in that: sticky rice powder in described mixing dough cover, rice flour mass ratio be 42:13, adding Flos Sophorae powder, Semen Lablab Album powder in described steamed buns stuffed with sweetened bean paste dough cover, described steamed buns stuffed with sweetened bean paste filling is milk Huang Semen Castaneae filling.
2. the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling according to claim 1, it is characterised in that: the 2-6% that addition is steamed buns stuffed with sweetened bean paste dough cover total quality of the Flos Sophorae powder of addition, Semen Lablab Album powder in described steamed buns stuffed with sweetened bean paste dough cover.
3. the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling according to claim 1, it is characterised in that: the Flos Sophorae powder, the mass ratio of Semen Lablab Album powder that add in described steamed buns stuffed with sweetened bean paste dough cover are 1.3:4.
4. the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling according to claim 1, it is characterised in that: described milk Huang Semen Castaneae filling is made up of egg, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar.
5. the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling according to claim 4, it is characterised in that: egg in described milk Huang Semen Castaneae filling, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar mass ratio be 4:6:2:2:1:1:1.
6. the viscous steamed buns stuffed with sweetened bean paste of a kind of milk Huang Semen Castaneae filling according to claim 1, it is characterised in that: the step of the production method of the viscous steamed buns stuffed with sweetened bean paste of described milk Huang Semen Castaneae filling is:
Step 1: make steamed buns stuffed with sweetened bean paste filling: in mass ratio, choose egg, Semen Castaneae, milk powder, butter, butter, brown sugar, white sugar, by beating eggs, put in butter, add milk powder, butter, white sugar, it is stirred into thick, obtain egg yolk mud, Semen Castaneae is shelled, put in pot and boil, it is then placed in blender adding water breaking into chestnut cream, by chestnut cream and egg yolk mud mixing and stirring, and add appropriate brown sugar, steaming and decocting 15-20 minute after stirring, stirring 1 minute is taken out every 5 minutes, cooling is taken out after steaming and decocting, obtain milk Huang Semen Castaneae filling, then kneading is circular, freezing, standby,
Step 2: dough-making powder: a, in mass ratio, choose the Oryza glutinosa of high-quality, rice, Flos Sophorae, Semen Lablab Album, rinse 3-5 minute with clear water respectively, dry in the sun under sunlight after cleaning, super micron mill is adopted to pulverize after drying, obtain sticky rice powder, rice flour, Flos Sophorae powder, Semen Lablab Album powder, then carry out ultraviolet sterilization; B, by sticky rice powder, rice flour mixing, stir; C, add the warm water soaking 30 minutes of mixed flour volume 1.3-1.6 times; D, interpolation Semen Lablab Album powder, add Flos Sophorae powder, and add proper honey, be stirred continuously to mix homogeneously after stirring, add water dough-making powder, is repeatedly performed and mixes, until forming 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 standby;
Step 4: the dough fermented and milk Huang Semen Castaneae filling are processed, make viscous steamed buns stuffed with sweetened bean paste, then adopt clean Folium Perillae to be wrapped by steamed buns stuffed with sweetened bean paste, be placed in pot and boil, carry out quick freezing after boiling, packs after freezing, prepares finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410574763.7A CN105614246A (en) | 2014-10-25 | 2014-10-25 | Sticky steamed bun with creamy custard chestnut stuffing, and production method thereof |
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| CN201410574763.7A CN105614246A (en) | 2014-10-25 | 2014-10-25 | Sticky steamed bun with creamy custard chestnut 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 |
| CN107348476A (en) * | 2017-08-15 | 2017-11-17 | 广西民族大学 | A kind of sophora flower rolled dough wrapping and preparation method thereof |
-
2014
- 2014-10-25 CN CN201410574763.7A patent/CN105614246A/en active Pending
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 |
| CN107348476A (en) * | 2017-08-15 | 2017-11-17 | 广西民族大学 | A kind of sophora flower rolled dough wrapping and preparation method thereof |
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Application publication date: 20160601 |