CN105982166A - Lotus-flavored steamed bun and production method thereof - Google Patents
Lotus-flavored steamed bun and production method thereof Download PDFInfo
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- CN105982166A CN105982166A CN201610054119.6A CN201610054119A CN105982166A CN 105982166 A CN105982166 A CN 105982166A CN 201610054119 A CN201610054119 A CN 201610054119A CN 105982166 A CN105982166 A CN 105982166A
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- wheat
- lotus
- steamed bun
- salt
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- 238000004519 manufacturing process Methods 0.000 title description 4
- 241000209140 Triticum Species 0.000 claims abstract description 40
- 235000021307 Triticum Nutrition 0.000 claims abstract description 40
- 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
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 10
- 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
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 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
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 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 15
- 238000000034 method Methods 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000009736 wetting Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 244000234281 Tamarix gallica Species 0.000 claims description 7
- 235000014265 Tamarix gallica Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000003958 fumigation Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims 1
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000004438 eyesight Effects 0.000 abstract description 2
- 241000208340 Araliaceae Species 0.000 abstract 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 2
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 2
- 235000008434 ginseng Nutrition 0.000 abstract 2
- 230000028327 secretion Effects 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 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
- 241001330002 Bambuseae Species 0.000 description 6
- 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
- 239000010839 body fluid Substances 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
- 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
- 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
- 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
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a lotus-flavored steamed bun, made from the following materials according to parts by weight: 280-300 parts of wheat, 220-30 parts of fresh lotus leaf, 9-14 parts of duck blood, 8-10 parts of bamboo shoots, 10-12 parts of distillers' grains, 7-8 parts of soybean residue, 1.6-2 parts of apple flower, 1.8-2.2 parts of ginseng leaf, 1-2 parts of Cacumen Tamaricis, and suitable white sugar and edible salt. The lotus-flavored steamed bun has bright color, is chewy, has aftertaste and is imparted the health effects of tonifying qi and lung, relieving summer heat and promoting secretion of bodily fluid, moistening lung and relaxing heart, promoting secretion of bodily fluid and promoting appetite, and replenishing blood and improving eyesight by adding the edible herbs such as apple flower, ginseng leaf and Cacumen Tamaricis.
Description
Technical field
The present invention relates to steamed bun technical field, particularly relate to fragrant steamed bun of a kind of lotus 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, provides fragrant steamed bun of a kind of lotus and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant steamed bun of a kind of lotus, is prepared by the raw materials in:
Wheat 280-300, new new lotus leaf 22-30, duck blood 9-14, bamboo shoots 8-10, vinasse 10-12, bean dregs 7-8, apple flower 1.6-
2nd, folium panacis japonici cum caule 1.8-2.2, Chinese tamarisk tops 1-2, white sugar, proper amount of salt.
The preparation method of the fragrant steamed bun of described a kind of lotus, comprises the following steps:
(1) apple flower, folium panacis japonici cum caule, Chinese tamarisk tops 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；
(4) powder made by the wheat flour mill after processing ozone, stand-by；Duck is killed in a large scale only, mix with bean dregs be placed on steamer every
Water smoking steams 8-10 minute, obtains duck blood, is placed in baking box drying, and abrasive dust is stand-by；
(5) take after bamboo shoots chopping by salt pickled 1-2 hour, mix with vinasse after taking-up and be placed in water proof on steamer and fumigate 10-15 and divide
Clock, obtains bamboo shoots, is cut into particle stand-by；
(6) 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；
(7) after pickled good lotus leaf being dried abrasive dust, material each with residue all mixes, and prepares steamed bun by traditional handicraft,
Gained steamed bun steamer will steam 10-20min, take out after closing fire 1-2min, and cover dry gauze cooling 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 apple flower, folium panacis japonici cum caule, Chinese tamarisk tops, rich
Given using tonifying Qi reinforcing lungs of the present invention, drive away summer heat promote the production of body fluid, the heart is pleased in moistening lung, appetizing of promoting the production of body fluid, the health-care efficacy of improving eyesight of enriching blood.
Detailed description of the invention
The fragrant steamed bun of a kind of lotus, is prepared by the raw materials in:
Wheat the 280th, new new lotus leaf the 22nd, duck blood the 9th, bamboo shoots the 8th, vinasse the 10th, bean dregs the 7th, apple flower the 1.6th, folium panacis japonici cum caule the 1.8th, Chinese tamarisk tops 1,
White sugar, proper amount of salt.
The preparation method of the fragrant steamed bun of described a kind of lotus, comprises the following steps:
(1) apple flower, folium panacis japonici cum caule, Chinese tamarisk tops 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；
(4) powder made by the wheat flour mill after processing ozone, stand-by；Duck is killed in a large scale only, mix with bean dregs be placed on steamer every
Water smoking steams 8 minutes, obtains duck blood, is placed in baking box drying, and abrasive dust is stand-by；
(5) take after bamboo shoots chopping with pickled 1 hour of salt, mix with vinasse after taking-up and be placed in water proof on steamer and fumigate 10 minutes, take
Obtain bamboo shoots, be cut into particle stand-by；
(6) 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；
(7) after pickled good lotus leaf being dried abrasive dust, material each with residue all mixes, and prepares steamed bun by traditional handicraft,
Gained steamed bun steamer will steam 10min, take out after closing fire 1min, and cover dry gauze cooling 40min, to obtain final product.
Claims (2)
1. a lotus perfume steamed bun, it is characterised in that be prepared by the raw materials in:
Wheat 280-300, new new lotus leaf 22-30, duck blood 9-14, bamboo shoots 8-10, vinasse 10-12, bean dregs 7-8, apple flower 1.6-
2nd, folium panacis japonici cum caule 1.8-2.2, Chinese tamarisk tops 1-2, white sugar, proper amount of salt.
2. the preparation method of the fragrant steamed bun of a kind of lotus as claimed in claim 1, it is characterised in that comprise the following steps:
(1) apple flower, folium panacis japonici cum caule, Chinese tamarisk tops 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；
(4) powder made by the wheat flour mill after processing ozone, stand-by；Duck is killed in a large scale only, mix with bean dregs be placed on steamer every
Water smoking steams 8-10 minute, obtains duck blood, is placed in baking box drying, and abrasive dust is stand-by；
(5) take after bamboo shoots chopping by salt pickled 1-2 hour, mix with vinasse after taking-up and be placed in water proof on steamer and fumigate 10-15 and divide
Clock, obtains bamboo shoots, is cut into particle stand-by；
(6) 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；
(7) after pickled good lotus leaf being dried abrasive dust, material each with residue all mixes, and prepares steamed bun by traditional handicraft,
Gained steamed bun steamer will steam 10-20min, take out after closing fire 1-2min, and cover dry gauze cooling 40-60min, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054119.6A CN105982166A (en) | 2016-01-27 | 2016-01-27 | Lotus-flavored steamed bun and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054119.6A CN105982166A (en) | 2016-01-27 | 2016-01-27 | Lotus-flavored steamed bun and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982166A true CN105982166A (en) | 2016-10-05 |
Family
ID=57040855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610054119.6A Pending CN105982166A (en) | 2016-01-27 | 2016-01-27 | Lotus-flavored steamed bun and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982166A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738791A (en) * | 2013-12-30 | 2015-07-01 | 天津市食品加工工程中心 | Method for preserving steamed buns at normal temperature |
| CN104783052A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fragrant steamed bread flour and preparation method thereof |
-
2016
- 2016-01-27 CN CN201610054119.6A patent/CN105982166A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738791A (en) * | 2013-12-30 | 2015-07-01 | 天津市食品加工工程中心 | Method for preserving steamed buns at normal temperature |
| CN104783052A (en) * | 2015-04-10 | 2015-07-22 | 安徽金麦乐面业有限公司 | Fragrant steamed bread flour and preparation method thereof |
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Application publication date: 20161005 |