CN105875722A - Nutritional spicy baked steamed bun comprising bitter gourds and preparing method of nutritional spicy baked steamed bun - Google Patents
Nutritional spicy baked steamed bun comprising bitter gourds and preparing method of nutritional spicy baked steamed bun Download PDFInfo
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- CN105875722A CN105875722A CN201610474652.8A CN201610474652A CN105875722A CN 105875722 A CN105875722 A CN 105875722A CN 201610474652 A CN201610474652 A CN 201610474652A CN 105875722 A CN105875722 A CN 105875722A
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- momordicae charantiae
- fructus momordicae
- fructus
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a nutritional spicy baked steamed bun comprising bitter gourds and a preparing method of the nutritional spicy baked steamed bun. The nutritional spicy baked steamed bun is prepared from the following raw materials in parts by weight: 8-9 parts of onion juice, 4-5 parts of yam flour, 2-3 parts of egg liquid, 6-7 parts of tentacles of squid, 8-9 parts of corn oil, 1-2 parts of mulberry, 1-2 parts of corydalis bungeana Turcz., 1-2 parts of cherokee rose fruit, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of soybean dregs powder, 5-6 parts of decolored potato dietary fiber, 100-110 parts of bitter gourds, and a defined amount of salt, chili powder, cumin powder, a zinc gluconate solution, Beta-cyclodextrin, maltodextrin, soybean oil and water. The tentacles of squid are soaked in the onion juice, the yam flour and the egg liquid are mixed into a paste, the surfaces of the tentacles of squid are coated with the paste, the tentacles of squid coated with paste are fried in the corn oil, the fished tentacles of squid are dried and ground into powder, squids are nutrient-rich and good in taste and mouthfeel, and mixed with the yam flour and the egg liquid, and after the squids are fried again, the mouthfeel is improved greatly.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of a kind of nutrition and preparation side thereof
Method.
Background technology
Balsam pear nutrient enriches, and ascorbic acid content is the most prominent in melon vegetables, is a kind of preferably pollution-free food,
Dysphoria with smothery sensation in the minds of Fructus Momordicae charantiae energy venting, gets rid of vivotoxin.Eating method that Fructus Momordicae charantiae is best or cold and dressed with sauce.Cold and dressed with sauce can retain Fructus Momordicae charantiae well
Vitamin contained by.If by the method fried, these vitamin can be made to lose in a large number during frying, Er Qieqing
After stir-fry, the comparision contents of oil is high, can take in more oils and fats, it is impossible to play the refrigerant effect relieved inflammation or internal heat after people are edible.
Fructus Momordicae charantiae also has the highest medical value, and ancient Chinese physician's Li Shizhen (1518-1593 A.D.) is said: " Fructus Momordicae charantiae, bitter cold is nontoxic, fall heresy
Heat, solves tired, and clear away heart-fire improving eyesight, QI invigorating tonifying YANG." illustrate that Fructus Momordicae charantiae has spleen benefiting and stimulating the appetite, heat clearing away to drive away summer heat, improving eyesight dysentery relieving, removing heat from blood
The effect of removing toxic substances.Contain the protein of certain physiologically active during American scientist finds Fructus Momordicae charantiae in recent years, this protein is noted
Animal immune cell can be ordered about in entering animal body go to eliminate cancerous cell.Chinese science worker also isolates insulin from Fructus Momordicae charantiae
23, there is obvious hypoglycemic activity, for the preferable food of diabetics.
Fructus Momordicae charantiae is processed into health beverage in the Fructus Momordicae charantiae listing busy season in summer, is available for drinking the whole year.As long as elimination bitterness, will
Have more people custom to drink, benefit from nutrition and the medical value of Fructus Momordicae charantiae.This kind of beverage has Fructus Momordicae charantiae honey dew beverage, drink of relieving summer heat
Health beverage that material, health-care instant beverage, Fructus Momordicae charantiae and Fructus Cucurbitae moschatae or Bulbus Allii, Fructus Fortunellae Margaritae etc. are composited, balsam pear tea, Fructus Momordicae charantiae milk etc..Bitter
The curing food that a kind of low concentration of salt of melon Pickles is salted with fresh bitter.Candied bitter gourd and method for preparing candied bitter gourd, bitter melon preserved fruit sugaring, candy and
Become.
Existing Fructus Momordicae charantiae food is very little, it is impossible to replacing Nutrition and the economic function of Fructus Momordicae charantiae played, now by hardship
Melon is applied on KAOMO PIAN leisure food, and owing to Fructus Momordicae charantiae bitterness is very big, a lot of people can not accept this hardship, it is therefore desirable to by Fructus Momordicae charantiae
Bitterness reduce, additionally Fructus Momordicae charantiae cut the time long, be oxidized easily, the organoleptic quality of bread slice can be affected.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that the fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of a kind of nutrition and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
The fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of a kind of nutrition, is to be prepared from the following raw materials in parts by weight: Sucus Allii Fistulosi 8-9, Rhizoma Dioscoreae powder 4-5, egg liquid 2-
3, squid must 6-7, Semen Maydis oil 8-9, Fructus Mori 1-2, Herba Violae 1-2, Fructus Rosae Laevigatae 1-2, flour 150-160, white sugar 15-18, yeast 3-
4, stachyose 4-5, okara powder 5-6, decolouring potato dietary fiber 5-6, Fructus Momordicae charantiae 100-110, appropriate Sal, Fructus Capsici powder, diligent
So powder, gluconic acid zinc solution, beta-schardinger dextrin-, maltodextrin, soybean oil and water.
The preparation method of the fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of described a kind of nutrition, comprises the following steps: (1) is by Fructus Mori, Herba Violae, gold
The mixing of cherry is pulled out after adding the water soaking 1-2h of 3-4 times, adds the Sal of 1-2 times and puts into pot and do stir-fry to fried dry, then falls
Pulverize in entering pulverizer, finally carry out micronizing and obtain Chinese medicine powder；
(2) pull out after soaking 1-2 hour in squid must be placed on Sucus Allii Fistulosi, Rhizoma Dioscoreae powder and egg liquid are mixed into paste, by squid
Barbel surface wraps paste, and the Semen Maydis oil putting into burn-out explodes 4-5 minute, pulls post-drying grinds out；
(3) Fructus Momordicae charantiae is cleaned section, adds appropriate Sal pickled 15-20 minute, put into after pinching out water with hands in clear water and rinse,
Pinch out water after pulling out again, add in clear water rinse, repeat 2-3 time, then Fructus Momordicae charantiae slice is put into PH be 6.0-7.0, concentration be
In the gluconic acid zinc solution of 200mg/kg, pull out after being heated to 90-95 DEG C of blanching 5-6 minute, add the water of 2-3 times by Fructus Momordicae charantiae
Sheet pulping, mixes to obtain de-bitter agent by beta-schardinger dextrin-and maltodextrin in the ratio of 1:2, the de-bitter agent of 60% is added Fructus Momordicae charantiae slurry
In stir, under 60-65 DEG C of environment stand 20-30 minute, then by Fructus Momordicae charantiae slurry carry out being spray-dried to obtain Fructus Momordicae charantiae powder；
(4) yeast is obtained yeast mixture after 37 DEG C of warm water activation, Fructus Momordicae charantiae powder is mixed with flour, white sugar, the soybean oil of 5%, then adds
Enter gains in stachyose, okara powder, decolouring potato dietary fiber and (1) (2), add appropriate water and yeast mixture, fall
Enter dough mixing machine neutral plane 10-15 minute, obtain ganoid dough；Dough is put into fermentation 2h in calorstat, and fermentation temperature is
34-36 DEG C, relative humidity is 70-80%, and dough fermentation completed is divided into steamed bun embryo of the same size, is placed on by steamed bun embryo and proofs
Indoor proof 20-30 minute, and temperature is 34-36 DEG C, and relative humidity is 70-80%, after having proofed, steamed bun embryo are put into food steamer
Steam 40-45 minute, cooler 24h processed, section, to put into baking box and toast 10-12 minute, baking temperature is 220 DEG C, the upper Semen sojae atricolor of brush
Oil, and sprinkle Sal, Fructus Capsici powder and cumin powder, temperature is adjusted to 180 DEG C and continues baking 15 minutes, obtain KAOMO PIAN.
The invention have the advantage that the present invention soaks in squid must be placed on Sucus Allii Fistulosi, by Rhizoma Dioscoreae powder and egg liquid mix and blend
Becoming to stick with paste, squid must be wrapped surface paste, the Semen Maydis oil putting into burn-out explodes, and pulls post-drying grinds out, and squid is nutritious, mouth
Delicious good, in good taste, arrange in pairs or groups with Rhizoma Dioscoreae powder and egg liquid, more fried after, mouthfeel has greatly improved；With the pickled Fructus Momordicae charantiae slice of salt and pinch
Water outlet, then be cleaned multiple times, it is possible to reduce the bitterness of Fructus Momordicae charantiae, add and mix in the ratio of 1:2 with beta-schardinger dextrin-and maltodextrin
The de-bitter agent prepared, can effectively remove the bitterness of Fructus Momordicae charantiae, and not affect nutrition and the organoleptic quality of Fructus Momordicae charantiae；Fructus Momordicae charantiae slice is put into
Blanching in gluconic acid zinc solution, can effectively prevent Fructus Momordicae charantiae oxidized；Add stachyose, dough can be made to keep moisture, change
Dough Rheological, and do not affect flavour of food products；Add okara powder, add the elasticity of steamed steamed bun, reduce hardness, improve
Bread slice mouthfeel, adds decolouring potato dietary fiber, reduces the fatty consumption of bread slice, will not significantly affect the sense organ of bread slice simultaneously
Quality；Baking bread slice profile out is complete, and thin and thick is uniform, and in golden yellow, uniform color is glossy, without overfocus, crosses white phenomenon,
Mouthfeel is crisp, and malleable is good, and pore fine uniform is crisp, fragrant and pleasant to taste.
Detailed description of the invention
The fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of a kind of nutrition, is to be prepared from the following raw materials in parts by weight: Sucus Allii Fistulosi 8, Rhizoma Dioscoreae powder 4, egg liquid 2,
Squid palpus 6, Semen Maydis oil 8, Fructus Mori 1, Herba Violae 1, Fructus Rosae Laevigatae 1, flour 150, white sugar 15, yeast 3, stachyose 4, okara powder 5, decolouring
Potato dietary fiber 5, Fructus Momordicae charantiae 100, appropriate Sal, Fructus Capsici powder, cumin powder, gluconic acid zinc solution, beta cyclodextrin, Fructus Hordei Germinatus
Dextrin, soybean oil and water.
The preparation method of the fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of described a kind of nutrition, comprises the following steps: (1) is by Fructus Mori, Herba Violae, gold
The mixing of cherry is pulled out after adding the water soaking 1h of 3 times, adds the Sal of 1 times and puts into that pot is dry to be fried to fried dry, then pours pulverizing into
Pulverize in machine, finally carry out micronizing and obtain Chinese medicine powder；
(2) pull out after soaking 1 hour in squid must be placed on Sucus Allii Fistulosi, Rhizoma Dioscoreae powder and egg liquid are mixed into paste, by squid
Must wrap paste in surface, the Semen Maydis oil putting into burn-out explodes 4 minutes, pulls post-drying grinds out；
(3) Fructus Momordicae charantiae is cleaned section, add appropriate Sal pickled 15 minutes, put into after pinching out water with hands in clear water and rinse, drag for
Pinch out water after going out again, add in clear water rinse, be repeated 2 times, then Fructus Momordicae charantiae slice is put into PH be 6.0, concentration be 200mg/kg's
In gluconic acid zinc solution, pull out after being heated to 90 DEG C of blanchings 5 minutes, add the water of 2 times by Fructus Momordicae charantiae slice pulping, β ring is stuck with paste
Essence and maltodextrin mix to obtain de-bitter agent in the ratio of 1:2, the de-bitter agent of 60% are added in Fructus Momordicae charantiae slurry and stir, at 60 DEG C
Stand 20 minutes under environment, then carry out being spray-dried to obtain Fructus Momordicae charantiae powder by Fructus Momordicae charantiae slurry；
(4) yeast is obtained yeast mixture after 37 DEG C of warm water activation, Fructus Momordicae charantiae powder is mixed with flour, white sugar, the soybean oil of 5%, then adds
Enter gains in stachyose, okara powder, decolouring potato dietary fiber and (1) (2), add appropriate water and yeast mixture, fall
Enter dough mixing machine neutral plane 10 minutes, obtain ganoid dough；Dough is put into fermentation 2h in calorstat, and fermentation temperature is 34
DEG C, relative humidity is 70%, and dough fermentation completed is divided into steamed bun embryo of the same size, proofs in steamed bun embryo is placed on fermentation room
20 minutes, temperature was 34 DEG C, and relative humidity is 70%, after having proofed, steamed bun embryo is put into food steamer and steams 40 minutes, cooler system
24h, section, to put into baking box and toast 10 minutes, baking temperature is 220 DEG C, the upper soybean oil of brush, and sprinkles Sal, Fructus Capsici powder
And cumin powder, temperature is adjusted to 180 DEG C and continues baking 15 minutes, obtain KAOMO PIAN.
Claims (2)
1. the fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of nutrition, it is characterised in that be to be prepared from the following raw materials in parts by weight: Sucus Allii Fistulosi 8-9, Rhizoma Dioscoreae powder
4-5, egg liquid 2-3, squid palpus 6-7, Semen Maydis oil 8-9, Fructus Mori 1-2, Herba Violae 1-2, Fructus Rosae Laevigatae 1-2, flour 150-160, white sugar
15-18, yeast 3-4, stachyose 4-5, okara powder 5-6, decolouring potato dietary fiber 5-6, Fructus Momordicae charantiae 100-110, appropriate food
Salt, Fructus Capsici powder, cumin powder, gluconic acid zinc solution, beta-schardinger dextrin-, maltodextrin, soybean oil and water.
The preparation method of the fragrant peppery Fructus Momordicae charantiae KAOMO PIAN of a kind of nutrition the most according to claim 1, it is characterised in that include following
Step: (1) is pulled out after Fructus Mori, Herba Violae, Fructus Rosae Laevigatae mixing are added the water soaking 1-2h of 3-4 times, the Sal adding 1-2 times is put
Enter dry in pot stir-fry to fried dry, then pulverize in pouring pulverizer into, finally carry out micronizing and obtain Chinese medicine powder；
(2) pull out after soaking 1-2 hour in squid must be placed on Sucus Allii Fistulosi, Rhizoma Dioscoreae powder and egg liquid are mixed into paste, by squid
Barbel surface wraps paste, and the Semen Maydis oil putting into burn-out explodes 4-5 minute, pulls post-drying grinds out；
(3) Fructus Momordicae charantiae is cleaned section, adds appropriate Sal pickled 15-20 minute, put into after pinching out water with hands in clear water and rinse,
Pinch out water after pulling out again, add in clear water rinse, repeat 2-3 time, then Fructus Momordicae charantiae slice is put into PH be 6.0-7.0, concentration be
In the gluconic acid zinc solution of 200mg/kg, pull out after being heated to 90-95 DEG C of blanching 5-6 minute, add the water of 2-3 times by Fructus Momordicae charantiae
Sheet pulping, mixes to obtain de-bitter agent by beta-schardinger dextrin-and maltodextrin in the ratio of 1:2, the de-bitter agent of 60% is added Fructus Momordicae charantiae slurry
In stir, under 60-65 DEG C of environment stand 20-30 minute, then by Fructus Momordicae charantiae slurry carry out being spray-dried to obtain Fructus Momordicae charantiae powder；
(4) yeast is obtained yeast mixture after 37 DEG C of warm water activation, Fructus Momordicae charantiae powder is mixed with flour, white sugar, the soybean oil of 5%, then adds
Enter gains in stachyose, okara powder, decolouring potato dietary fiber and (1) (2), add appropriate water and yeast mixture, fall
Enter dough mixing machine neutral plane 10-15 minute, obtain ganoid dough；Dough is put into fermentation 2h in calorstat, and fermentation temperature is
34-36 DEG C, relative humidity is 70-80%, and dough fermentation completed is divided into steamed bun embryo of the same size, is placed on by steamed bun embryo and proofs
Indoor proof 20-30 minute, and temperature is 34-36 DEG C, and relative humidity is 70-80%, after having proofed, steamed bun embryo are put into food steamer
Steam 40-45 minute, cooler 24h processed, section, to put into baking box and toast 10-12 minute, baking temperature is 220 DEG C, the upper Semen sojae atricolor of brush
Oil, and sprinkle Sal, Fructus Capsici powder and cumin powder, temperature is adjusted to 180 DEG C and continues baking 15 minutes, obtain KAOMO PIAN.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610474652.8A CN105875722A (en) | 2016-06-27 | 2016-06-27 | Nutritional spicy baked steamed bun comprising bitter gourds and preparing method of nutritional spicy baked steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610474652.8A CN105875722A (en) | 2016-06-27 | 2016-06-27 | Nutritional spicy baked steamed bun comprising bitter gourds and preparing method of nutritional spicy baked steamed bun |
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| Publication Number | Publication Date |
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| CN105875722A true CN105875722A (en) | 2016-08-24 |
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| CN201610474652.8A Withdrawn CN105875722A (en) | 2016-06-27 | 2016-06-27 | Nutritional spicy baked steamed bun comprising bitter gourds and preparing method of nutritional spicy baked steamed bun |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857751A (en) * | 2017-03-24 | 2017-06-20 | 北海市宝珠林海洋科技有限公司 | A kind of detoxication and toxicant eliminating function enhance immunity steamed bun piece and preparation method thereof |
| CN107912507A (en) * | 2017-06-19 | 2018-04-17 | 付锦超 | The processing method of natural colorful vegetarian diet baked foods |
| CN109984164A (en) * | 2019-02-27 | 2019-07-09 | 杨凌哈牙食品有限公司 | A kind of preparation method of egg rusk |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601418A (en) * | 2009-03-17 | 2009-12-16 | 曹庆荣 | Flower-color steamed bread slice and production method thereof |
-
2016
- 2016-06-27 CN CN201610474652.8A patent/CN105875722A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601418A (en) * | 2009-03-17 | 2009-12-16 | 曹庆荣 | Flower-color steamed bread slice and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857751A (en) * | 2017-03-24 | 2017-06-20 | 北海市宝珠林海洋科技有限公司 | A kind of detoxication and toxicant eliminating function enhance immunity steamed bun piece and preparation method thereof |
| CN107912507A (en) * | 2017-06-19 | 2018-04-17 | 付锦超 | The processing method of natural colorful vegetarian diet baked foods |
| CN109984164A (en) * | 2019-02-27 | 2019-07-09 | 杨凌哈牙食品有限公司 | A kind of preparation method of egg rusk |
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Application publication date: 20160824 |