CN105982168A - Lotus-flavored steamed bun with yolk and jasmine and production method thereof - Google Patents
Lotus-flavored steamed bun with yolk and jasmine and production method thereof Download PDFInfo
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- CN105982168A CN105982168A CN201610054122.8A CN201610054122A CN105982168A CN 105982168 A CN105982168 A CN 105982168A CN 201610054122 A CN201610054122 A CN 201610054122A CN 105982168 A CN105982168 A CN 105982168A
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- wheat
- yolk
- lotus
- parts
- jasmine
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- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 19
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 19
- 240000005385 Jasminum sambac Species 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title description 2
- 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum 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
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims description 39
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 19
- 241000207840 Jasminum Species 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 11
- 239000012266 salt solution Substances 0.000 claims description 10
- 238000009736 wetting Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 244000286838 Eclipta prostrata Species 0.000 claims description 7
- 241000488974 Loranthus Species 0.000 claims description 7
- 230000003071 parasitic effect Effects 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 6
- 239000000843 powder 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000428 dust Substances 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
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims 1
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241000316342 Taxillus Species 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 210000002435 tendon Anatomy 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
- 210000004027 cell Anatomy 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
- 230000000295 complement effect 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
- 210000003205 muscle Anatomy 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
- 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
- Confectionery (AREA)
Abstract
The invention discloses a lotus-flavored steamed bun with yolk and jasmine, 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 brown sugar, 20-30 parts of jasmine flower petals, 18-20 parts of yolk, 4-5 parts of garlic juice, 1.6-2.2 parts of Taxillus twig, 1.8-2.3 parts of cassia twig, 1.5-2.1 parts of Herba Ecliptae and suitable edible salt. The lotus-flavored steamed bun with yolk and jasmine according to the invention has bright color, is chewy, has aftertaste, and is imparted the health effects such as tonifying liver and kidney, strengthening tendons and bones, tonifying kidney yang and warming spleen and stomach by adding the edible herbs such as Taxillus twig, cassia twig and Herba Ecliptae.
Description
Technical field
The present invention relates to steamed bun technical field, particularly relate to fragrant yolk jasmine 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 the fragrant yolk jasmine steamed bun of a kind of lotus and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
The fragrant yolk jasmine steamed bun of a kind of lotus, is prepared by the raw materials in:
Wheat 280-300, new new lotus leaf 22-30, brown sugar 7-8, jasmine petal 20-30, yolk 18-20, garlic juice 4-5, parasitic loranthus
1.6-2.2, cassia twig 1.8-2.3, Eclipta prostrata 1.5-2.1, proper amount of salt.
The preparation method of the fragrant yolk jasmine steamed bun of described a kind of lotus, comprises the following steps:
(1) by after parasitic loranthus, cassia twig, the flooding by 6-9 times amount for the Eclipta prostrata, filter obtains Chinese medicine juice；
(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；Take yolk to be placed in the medium and small fire of frying pan and stir-fry the 10-20 second,
Adding garlic juice to stir-fry uniformly, taking-up is dried in the air cool stand-by；
(5) take the square that new new lotus leaf is cut into the 1-2Cm length of side, lotus-leaf plate and jasmine petal are mixed and puts in Cans, add
Enter salt and the brown sugar of lotus leaf and petal mixed weight 17-18%, after mixing is mixed thoroughly, then cover tightly lid, be collectively disposed at 28-30
DEG C, pickled 12-15d in 90-95% climatic chamber；
(6) with Chinese medicine juice and remain each material and all mix after pickled good lotus leaf being dried abrasive dust, and by tradition work
Skill prepares steamed bun, will steam 10-20min, take out after closing fire 1-2min in gained steamed bun steamer, and covers 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 parasitic loranthus, cassia twig, Eclipta prostrata, Fu Yu
Filling liver kidney of the present invention, strengthening the bones and muscles, complement sun, the health-care efficacy of warming spleen and stomach.
Detailed description of the invention
The fragrant yolk jasmine steamed bun of a kind of lotus, is prepared by the raw materials in:
Wheat the 280th, new new lotus leaf the 22nd, brown sugar the 7th, jasmine petal the 20th, yolk the 18th, garlic juice the 4th, parasitic loranthus the 1.6th, cassia twig the 1.8th, Eclipta prostrata
1.5, proper amount of salt.
The preparation method of the fragrant yolk jasmine steamed bun of described a kind of lotus, comprises the following steps:
(1) by after parasitic loranthus, cassia twig, the flooding by 6 times amount for the Eclipta prostrata, filter obtains Chinese medicine juice；
(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；Take yolk to be placed in the medium and small fire of frying pan and stir-fry 10 seconds, add
Garlic juice stir-fries uniformly, and taking-up is dried in the air cool stand-by；
(5) take the square that new new lotus leaf is cut into the 1Cm length of side, lotus-leaf plate and jasmine petal are mixed and puts in Cans, add
The salt of lotus leaf and petal mixed weight 17% and brown sugar, after mixing is mixed thoroughly, then cover tightly lid, is collectively disposed at 28 DEG C, 90% perseverance
Pickled 12d in constant temperature and humidity case；
(6) with Chinese medicine juice and remain each material and all mix after pickled good lotus leaf being dried abrasive dust, and by tradition work
Skill prepares steamed bun, will steam 10min, take out after closing fire 1min in gained steamed bun steamer, and covers dry gauze cooling 40min, to obtain final product.
Claims (2)
1. a lotus perfume yolk jasmine steamed bun, it is characterised in that be prepared by the raw materials in:
Wheat 280-300, new new lotus leaf 22-30, brown sugar 7-8, jasmine petal 20-30, yolk 18-20, garlic juice 4-5, parasitic loranthus
1.6-2.2, cassia twig 1.8-2.3, Eclipta prostrata 1.5-2.1, proper amount of salt.
2. the preparation method of the fragrant yolk jasmine steamed bun of a kind of lotus as claimed in claim 1, it is characterised in that comprise the following steps:
(1) by after parasitic loranthus, cassia twig, the flooding by 6-9 times amount for the Eclipta prostrata, filter obtains Chinese medicine juice；
(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；Take yolk to be placed in the medium and small fire of frying pan and stir-fry the 10-20 second,
Adding garlic juice to stir-fry uniformly, taking-up is dried in the air cool stand-by；
(5) take the square that new new lotus leaf is cut into the 1-2Cm length of side, lotus-leaf plate and jasmine petal are mixed and puts in Cans, add
Enter salt and the brown sugar of lotus leaf and petal mixed weight 17-18%, after mixing is mixed thoroughly, then cover tightly lid, be collectively disposed at 28-30
DEG C, pickled 12-15d in 90-95% climatic chamber；
(6) with Chinese medicine juice and remain each material and all mix after pickled good lotus leaf being dried abrasive dust, and by tradition work
Skill prepares steamed bun, will steam 10-20min, take out after closing fire 1-2min in gained steamed bun steamer, and covers dry gauze cooling 40-
60min, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054122.8A CN105982168A (en) | 2016-01-27 | 2016-01-27 | Lotus-flavored steamed bun with yolk and jasmine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054122.8A CN105982168A (en) | 2016-01-27 | 2016-01-27 | Lotus-flavored steamed bun with yolk and jasmine and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982168A true CN105982168A (en) | 2016-10-05 |
Family
ID=57039873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610054122.8A Pending CN105982168A (en) | 2016-01-27 | 2016-01-27 | Lotus-flavored steamed bun with yolk and jasmine and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982168A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259333A (en) * | 2017-07-29 | 2017-10-20 | 何家平 | A kind of steamed bun and preparation method thereof |
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 CN201610054122.8A patent/CN105982168A/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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259333A (en) * | 2017-07-29 | 2017-10-20 | 何家平 | A kind of steamed bun and preparation method thereof |
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Application publication date: 20161005 |
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