CN105982151A - Lung-moistening heat-clearing lotus-flavored steamed bun with roe and production method thereof - Google Patents
Lung-moistening heat-clearing lotus-flavored steamed bun with roe and production method thereof Download PDFInfo
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- CN105982151A CN105982151A CN201610054112.4A CN201610054112A CN105982151A CN 105982151 A CN105982151 A CN 105982151A CN 201610054112 A CN201610054112 A CN 201610054112A CN 105982151 A CN105982151 A CN 105982151A
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- wheat
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- 238000004519 manufacturing process Methods 0.000 title description 2
- 241000209140 Triticum Species 0.000 claims abstract description 43
- 235000021307 Triticum Nutrition 0.000 claims abstract description 43
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 27
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 27
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 27
- 210000004072 lung Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013527 bean curd Nutrition 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 9
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 240000002234 Allium sativum 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000012266 salt solution Substances 0.000 claims description 10
- 241000861914 Plecoglossus altivelis Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000009736 wetting Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000003958 fumigation Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 230000005906 menstruation Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- 244000005700 microbiome Species 0.000 description 7
- 239000000047 product Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000004156 Azodicarbonamide Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 2
- 235000019399 azodicarbonamide Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005282 brightening Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000345998 Calamus manan Species 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 208000030303 breathing problems Diseases 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019640 taste 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses lung-moistening heat-clearing lotus-flavored steamed bun with roe, made from the following materials according to parts by weight: 280-300 parts of wheat, 22-30 parts of fresh lotus leaf, 7-8 parts of garlic juice, 7-8 parts of tofu, 13-14 parts of roe, 3-4 parts of dry red wine, 1.8-2.3 parts of tea root, 2.5-3 parts of Siraitia grosvenorii fruit, 2-2.3 parts of Caulis Lonicerae, and suitable white sugar and edible salt. The lung-moistening heat-clearing lotus-flavored steamed bun with roe is bright in color and chewy, has aftertaste and is imparted the health effects of clearing heat and moistening lung, dispelling wind and dredging collaterals, and activating blood to regulate menstruation by adding the edible herbs such as tea root, Siraitia grosvenorii fruit and Caulis Lonicerae.
Description
Technical field
The present invention relates to steamed bun technical field, particularly relate to a kind of moistening lung and clearing heat lotus sweetfish seed steamed bun and preparation method thereof.
Background technology
Wheat processing product is as important raw materials for food industry, most important to the quality ensureing Flour product. danger
The factor of evil China wheat processing product quality be mainly residues of pesticides, chemical residue, go mouldy, invasive organism etc.
In wheat processing pre-treatment, wheat wetting is the major reason causing micro organism quantity to rise, wheat wetting process time length, high humidity,
Propagation for microorganism provides advantage. and wheat is pulverized after wheat wetting, will lose the protection of seed coat, easily
Polluted by microorganism. even harm consumer healthy. wheat kernels can effectively change the physics of wheat, biochemistry,
The operational characteristiies such as powder process, make wheat be in applicable powder process state, thus improve operational characteristic and the edible quality of flour. salt
Water wheat wetting can slightly improve the flour extraction of wheat, but salt solution wheat wetting can reduce quenched during the microbial activity of wheat.
The factor affecting steamed bread quality is a lot, mainly has the fineness degree of wheat flour, mucedin, the activity of AMS,
And process for preparing steamed buns, dough fermentation condition etc..At present, the improvement of flour character uses some chemical addition agents, as added more
Adding azodicarbonamide as flour gluten fortifier, brightening agent etc., the maximum usage amount in wheat flour is 0.045g/Kg, excessively takes the photograph
Enter the generation of azodicarbonamide meeting induced asthma and other breathing problems.Ozone is green without any hazard residue as one
Strong oxidizer, the effect of sterilization can be played, and the ozone of low concentration has good action to preserving fruit and vegetable utilizing；Simultaneously as ozone
Strong oxidizing property can use as the bleaching agent of flour, to improve wheat flour color and luster.
Content of the invention
The object of the invention is contemplated to make up the defect of prior art, provide a kind of moistening lung and clearing heat lotus sweetfish seed steamed bun and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of moistening lung and clearing heat lotus sweetfish seed steamed bun, is prepared by the raw materials in:
Wheat 280-300, new new lotus leaf 22-30, garlic juice 7-8, bean curd 7-8, roe 13-14, claret 3-4, tea root
1.8-2.3, Momordica grosvenori 2.5-3, honeysuckle stem 2-2.3, white sugar, proper amount of salt.
The preparation method of described a kind of moistening lung and clearing heat lotus sweetfish seed steamed bun, comprises the following steps:
(1) tea root, Momordica grosvenori, honeysuckle stem are concentrated by after the flooding of 6-9 times amount, spray-dried obtain traditional Chinese medicine powder；
(2) carrying out labor cleaning to materials of wheat so that it is free from foreign meter, then fetching water and tune into the melt out salt, being modulated into concentration is
2.5-3% salt solution is appropriate, then puts into wheat and carry out wheat wetting in salt solution and process 22-24h;
(3) moistening wheat grain is leached, carry out ozone suffocating treatment in placing into continous way ozone generator, meet ozone
Generating capacity is 1-2g/h, and dosage is 5-6mg/L, and gas source and flow amount is 3-3.3L/min, takes out after fumigation time 1-1.1h；
(5) powder made by the wheat flour mill after processing ozone；Take after roe is washed in a pan only and pour in pot, then be blended into extra dry red wine grape
Wine, little fire mixing digestion 10-15 minute, filter to obtain roe in pot, pulverize after drying；
(6) bean curd is admixed traditional Chinese medicine powder mixing and is minced, then spoons garlic juice, and mixing is placed in water proof on steamer and fumigates 8-10 minute, obtains
In pot, bean curd mixes with gained roe powder and is placed in mixer and stirs into pasty state；
(7) take the square that new new lotus leaf is cut into the 1-2Cm length of side, lotus-leaf plate is put in Cans, add lotus leaf weight 7-8%
Salt and the white sugar of 8-10%, after mixing is mixed thoroughly, then cover tightly lid, is collectively disposed at 28-30 DEG C, in 90-95% climatic chamber
Pickled 12-15d；
(8) by good with pickled for wheat flour and dry the lotus leaf of abrasive dust and mix, then mix each material of residue, mix, then by biography
System technique prepares steamed bun, will steam 10-20min, takes out after closing fire 1-2min, and cover dry gauze cooling in gained steamed bun steamer
40-60min, to obtain final product.
The invention have the advantage that
Present invention process uses salt solution wheat wetting, and the protein content of wheat flour, wet gluten content, gluten index are had by its technique
A certain degree of lifting. this be the sodium chloride containing due to salt solution itself can strengthen between mucedin molecule couple tight
Degree, the quality making gluten is tight, forms netted stereochemical structure more. and micro organism quantity is affected by brine strength. because one
The Premeabilisation of cells pressure of microorganism can be made a significant impact by the salt solution determining concentration, causes the cell dehydration of microorganism, matter wall to divide
From, it is suppressed that the life of microorganism.
Present invention process uses the short time to fumigate wheat with ozone, can strengthen the gluten structure of dough, and wet gluten content is also
Dramatically increase.The strong oxidizing property of ozone can destroy the structure of the carotenoid in flour so that it is whiteness is continuously increased, and also makes
The whiteness obtaining steamed bun increases.Make steamed bun have preferable sense organ and matter structure character simultaneously.Therefore, ozone suffocating treatment wheat grain
Can partly substitute flour gluten fortifier and brightening agent, meanwhile, ozone can resolve into oxygen in processing procedure, does not results in residual
Stay.
Having lotus leaf powder in raw material of the present invention, the many forms with Weight-reducing and lipid-lowering product of lotus leaf occur, but itself with
Astringent taste allows a lot of lotus leaf be given it up, and present invention process uses and carries out pickled to lotus leaf, and result shows through pickled lotus leaf,
Significantly reduce its bitter taste, and its active ingredient Nuciferine increased
Bright of the present invention, chewy in taste, entrance lasting, it has been also added with the food medicinal materials such as tea root, Momordica grosvenori, honeysuckle stem, rich
Clearing heat and moistening lung of the present invention, dispelling wind dredging collateral, the health-care efficacy of promoting blood circulation for regulating menstruation are given.
Detailed description of the invention
A kind of moistening lung and clearing heat lotus sweetfish seed steamed bun, is prepared by the raw materials in:
Wheat the 280th, new new lotus leaf the 22nd, garlic juice the 7th, bean curd the 7th, roe the 13rd, claret the 3rd, tea root the 1.8th, Momordica grosvenori the 2.5th, silver
Flower rattan 2, white sugar, proper amount of salt.
The preparation method of described a kind of moistening lung and clearing heat lotus sweetfish seed steamed bun, comprises the following steps:
(1) tea root, Momordica grosvenori, honeysuckle stem are concentrated by after the flooding of 6 times amount, spray-dried obtain traditional Chinese medicine powder；
(2) carrying out labor cleaning to materials of wheat so that it is free from foreign meter, then fetching water and tune into the melt out salt, being modulated into concentration is
2.5% salt solution is appropriate, then puts into wheat and carry out wheat wetting in salt solution and process 22h;
(3) moistening wheat grain is leached, carry out ozone suffocating treatment in placing into continous way ozone generator, meet ozone
Generating capacity is 1g/h, and dosage is 5mg/L, and gas source and flow amount is 3L/min, takes out after fumigation time 1h；
(5) powder made by the wheat flour mill after processing ozone；Take after roe is washed in a pan only and pour in pot, then be blended into extra dry red wine grape
Wine, little fire mixing digestion 10 minutes, filter to obtain roe in pot, pulverize after drying；
(6) bean curd is admixed traditional Chinese medicine powder mixing and is minced, then spoons garlic juice, and mixing is placed in water proof on steamer and fumigates 8 minutes, obtains in pot
Bean curd mixes with gained roe powder and is placed in mixer and stirs into pasty state；
(7) take the square that new new lotus leaf is cut into the 1Cm length of side, lotus-leaf plate is put in Cans, add the salt of lotus leaf weight 7%
And 8% white sugar, after mixing is mixed thoroughly, then cover tightly lid, be collectively disposed at 28 DEG C, pickled 12d in 90% climatic chamber；
(8) by good with pickled for wheat flour and dry the lotus leaf of abrasive dust and mix, then mix each material of residue, mix, then by biography
System technique prepares steamed bun, will steam 10min, take out after closing fire 1min in gained steamed bun steamer, and covers dry gauze cooling 40min,
Obtain.
Claims (2)
1. a moistening lung and clearing heat lotus sweetfish seed steamed bun, it is characterised in that be prepared by the raw materials in:
Wheat 280-300, new new lotus leaf 22-30, garlic juice 7-8, bean curd 7-8, roe 13-14, claret 3-4, tea root
1.8-2.3, Momordica grosvenori 2.5-3, honeysuckle stem 2-2.3, white sugar, proper amount of salt.
2. the preparation method of a kind of moistening lung and clearing heat lotus sweetfish seed steamed bun as claimed in claim 1, it is characterised in that include following
Step:
(1) tea root, Momordica grosvenori, honeysuckle stem are concentrated by after the flooding of 6-9 times amount, spray-dried obtain traditional Chinese medicine powder；
(2) carrying out labor cleaning to materials of wheat so that it is free from foreign meter, then fetching water and tune into the melt out salt, being modulated into concentration is
2.5-3% salt solution is appropriate, then puts into wheat and carry out wheat wetting in salt solution and process 22-24h;
(3) moistening wheat grain is leached, carry out ozone suffocating treatment in placing into continous way ozone generator, meet ozone
Generating capacity is 1-2g/h, and dosage is 5-6mg/L, and gas source and flow amount is 3-3.3L/min, takes out after fumigation time 1-1.1h；
(5) powder made by the wheat flour mill after processing ozone；Take after roe is washed in a pan only and pour in pot, then be blended into extra dry red wine grape
Wine, little fire mixing digestion 10-15 minute, filter to obtain roe in pot, pulverize after drying；
(6) bean curd is admixed traditional Chinese medicine powder mixing and is minced, then spoons garlic juice, and mixing is placed in water proof on steamer and fumigates 8-10 minute, obtains
In pot, bean curd mixes with gained roe powder and is placed in mixer and stirs into pasty state；
(7) take the square that new new lotus leaf is cut into the 1-2Cm length of side, lotus-leaf plate is put in Cans, add lotus leaf weight 7-8%
Salt and the white sugar of 8-10%, after mixing is mixed thoroughly, then cover tightly lid, is collectively disposed at 28-30 DEG C, in 90-95% climatic chamber
Pickled 12-15d；
(8) by good with pickled for wheat flour and dry the lotus leaf of abrasive dust and mix, then mix each material of residue, mix, then by biography
System technique prepares steamed bun, will steam 10-20min, takes out after closing fire 1-2min, and cover dry gauze cooling in gained steamed bun steamer
40-60min, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054112.4A CN105982151A (en) | 2016-01-27 | 2016-01-27 | Lung-moistening heat-clearing lotus-flavored steamed bun with roe and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054112.4A CN105982151A (en) | 2016-01-27 | 2016-01-27 | Lung-moistening heat-clearing lotus-flavored steamed bun with roe and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982151A true CN105982151A (en) | 2016-10-05 |
Family
ID=57040836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610054112.4A Pending CN105982151A (en) | 2016-01-27 | 2016-01-27 | Lung-moistening heat-clearing lotus-flavored steamed bun with roe and production method thereof |
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| CN (1) | CN105982151A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN104126756A (en) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | Flos sophorae antihypertensive flour and preparation method thereof |
| CN104872525A (en) * | 2015-05-11 | 2015-09-02 | 安徽省银百益食品有限公司 | Instant coarse-grain small steamed buns with pickled peppers and pumpkins and preparation method thereof |
-
2016
- 2016-01-27 CN CN201610054112.4A patent/CN105982151A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652598A (en) * | 2013-09-04 | 2014-03-26 | 合肥市福来多食品有限公司 | Steamed bread with mung bean taste and preparation method thereof |
| CN104126756A (en) * | 2014-06-18 | 2014-11-05 | 凤阳县小岗村粮油食品发展有限公司 | Flos sophorae antihypertensive flour and preparation method thereof |
| CN104872525A (en) * | 2015-05-11 | 2015-09-02 | 安徽省银百益食品有限公司 | Instant coarse-grain small steamed buns with pickled peppers and pumpkins and preparation method thereof |
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Application publication date: 20161005 |
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