CN105995482A - Sandwiched healthcare brown sugar steamed bun and processing method - Google Patents
Sandwiched healthcare brown sugar steamed bun and processing method Download PDFInfo
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- CN105995482A CN105995482A CN201610294212.4A CN201610294212A CN105995482A CN 105995482 A CN105995482 A CN 105995482A CN 201610294212 A CN201610294212 A CN 201610294212A CN 105995482 A CN105995482 A CN 105995482A
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- steamed bread
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Abstract
The invention discloses a sandwiched healthcare brown sugar steamed bun and a processing method. The steamed bun comprises a steamed bun body. The steamed bun body is formed by an upper end face, a lower end face, a left side face and a right side face from appearance. The lower end face is a plane bringing convenience to horizontal placement. The upper end face is a cambered surface extending from one end of the lower end face to the other end of the lower end face and is in an upward protruding shape. The left side face and the right side face are located on the two sides of the upper end face respectively and connected between the upper end face and the lower end face. The steamed bun is characterized in that the portion, located on the upper end face, of the steamed bun body extends in the length direction to form a notch groove, a stuffing cavity used for filling stuffing is formed in the portion, between the left side face and the right side face, of the steamed bun body in a penetrating mode, the section of the stuffing cavity is in a C shape, and the stuffing is formed by chopping and combining one or more main ingredients of walnuts or red dates or raisins or sesame. The steamed bun has the advantages of being attractive and high in steaming efficiency and has nutrition and healthcare effects.
Description
Technical field
The present invention relates to a kind of steamed bread, specifically refer to a kind of sandwich steamed bread and processing method.
Background technology
Steamed bread is one of Chinese tradition wheaten food, and it is steamed into flour fermentation, and shape is round and swells.Traditional steamed bread is by single product
Kind flour fermentation form, its shape is made up of upper surface, lower surface, left surface and right flank, and lower surface is for ease of keeping flat
Plane, upper surface is to extend to the other end and the cambered surface in the shape that raises up from one end, lower surface, and left surface and right flank are respectively
In both sides, upper surface and be connected between upper surface and lower surface, the steamed bread of such shape makes steamed bread center be heated in food steamer
Duration and received heat are different from outside steamed bread, for making steamed bread cook completely, need to cook in steamed bread periphery and expend more afterwards
Time.
It addition, along with the raising of people's living standard, the increase of health care consciousness, people it is also proposed higher wanting to steamed bread
Ask, do not require nothing more than balanced in nutrition and tool health-care effect.
Summary of the invention
The invention aims to the shortcoming and defect overcoming prior art to exist, and provide a kind of attractive in appearance and cook effect
Rate is high, also have the sandwich health care brown sugar steamed bread of nourishing healthy effect simultaneously.
Another object of the present invention is the processing method of above-mentioned sandwich health care brown sugar steamed bread.
For realizing first purpose of the present invention, the technical scheme is that and include steamed bread main body, outside this steamed bread main body
Shape is made up of upper surface, lower surface, left surface and right flank, and described lower surface is for ease of the plane of horizontal positioned, described
Upper surface is to extend to the other end and the cambered surface in the shape that raises up from one end, lower surface, and described left surface and right flank are respectively
In both sides, upper surface and be connected between upper surface and lower surface, it is characterised in that: described steamed bread main body is positioned at upper surface
The most extended have the groove of the notch, described steamed bread main body be provided through between left surface and right flank for
Filling sandwich packing cavity, the cross section of this packing cavity is in " C " word shape；The raw material of described steamed bread main body includes brown sugar, flour, ferment
Mother and suitable quantity of water, wherein, brown sugar: flour: the mass fraction ratio of yeast is: (7.85-8.25): (40.5-86.5): 0.45；
Described sandwich material is that one or more major ingredients chopping in Semen Juglandis, Fructus Jujubae, dried Fructus Vitis viniferae or Semen Sesami combines.
Arranging further is that described sandwich material also includes adjuvant, and this adjuvant includes Fructus Cucurbitae moschatae powder, soybean peptide, Semen Coicis
Powder, oligofructose, lactalbumin, tea polyphenols, theaflavin, spirulina, Semen Maydis powder, non-dairy creamer, oatmeal, Semen Nelumbinis powder, ethyl Fructus Hordei Germinatus
Phenol and sucralose, described major ingredient and the mass ratio of adjuvant be: 1:(0.2-0.3).
Setting is that the component ratio of described adjuvant is further, calculates with mass fraction:
Fructus Cucurbitae moschatae powder 0.3-0.35 part, soybean peptide 0.15 part, Semen Coicis powder 0.15-0.2 part, oligofructose 0.05-0.07 part, milk surum
Albumen 0.1-0.2 part, tea polyphenols 0.02-0.05 part, theaflavin 0.05-0.07 part, spirulina 0.03-0.06 part, Semen Maydis powder
0.1-0.15 part, non-dairy creamer 0.05-0.07 part, oatmeal 0.1-0.15 part, Semen Nelumbinis powder 0.2-0.6 part, ethylmaltol 0.03-
0.09 part, sucralose 0.05-0.06 part.
For realizing second object of the present invention, the technical scheme is that and comprise the following steps:
(1) brown sugar is put into pot boils 2 hours, cool down standby；Sandwich material is standby；
(2) then by above-mentioned charge ratio, flour, brown sugar, yeast and suitable quantity of water are put into blender, together stir, and become
Dough, is then placed in the dough become reconciled in the environment of 25 DEG C～35 DEG C fermentation and takes out for 1～3 hour, be then pressed into rectangular
The steamed bread dough cover of shape；
(3) two ends of steamed bread dough cover are respectively taken one section of dough cover fold inward, thus respectively form one in the both sides of steamed bread dough cover
First turnover dough cover, then mutually bonds the outer face of two first turnover dough cover, thus constitutes internal with " C " word shape
The steamed bread base substrate of packing area；
(4) sandwich material is filled in " C " word shape packing area of steamed bread base substrate, then shaping, and at described steamed bread
Upper surface is the most extended the groove of the notch, constitutes steamed bread semi-finished product；
(5) steamed bread semi-finished product are proofed 15～30 minutes, enter pot and cook and be finished product.
The invention have the advantage that
(1) setting up the groove of the notch, heat quickly can go deep into inside steamed bread from the groove of the notch, shortens the duration cooking steamed bread completely, steamed bread
During steaming, steamed bread is positioned at the part of groove of the notch both sides and can extend automatic both sides, and volume increases, and makes steamed bread have the most fluffy
Become less severe sense, on the other hand, change the most old-fashioned and the most inflexible shape, expand and there is the shape of opening and make steamed bread more aesthetics and identification
Degree；
(2) packing cavity of " C " word shape also makes the more level of the mouthfeel between filler and steamed bread main body while being easy to processing
Sense, gives eater preferably edible experience；
(3) good health care effect, scientific in nutrition is reasonable, and wherein, Semen Juglandis is rich in linoleic acid, hyperin, juglanin, Cortex querci dentatae
The nutrients such as element, flavonoid, carbohydrate, protein, phosphorus, calcium, magnesium, based on these nutritional labelings, Semen Juglandis can be pre-
Anti-cardiovascular and cerebrovascular disease, brain-strengthening is anti-aging, depressing sleeping, the kidney invigorating and essence nourishing, blood pressure lowering, beauty treatment, treats calculus.Dried Fructus Vitis viniferae can change
Kind anemia, facilitating digestion, anticancer, antioxidation, Johnson & Johnson is healthy and strong, and improves appetite, fatigue alleviating, the suitable child anemia of pregnant woman of dried Fructus Vitis viniferae and lean
Blood edible for patients, its sugar content and iron-holder are many compared with fresh grape, suitable neurasthenia, fatigue, fatigue and asthenia, and body is won
Thin, geromorphism crowd；Fructus Jujubae has anticancer, blood pressure lowering, cholesterol reducing, hepatoprotective, and prevention sclerotin is loose, prevents and treats cerebral blood supply
Deficiency, anti-angiocardiopathy, nourishing, prevents cholelithiasis.It addition, the adjuvant configuration in the sandwich material of the present invention, rich in maintaining people
The nutritional labelings such as protein, oligopeptide, polysaccharide, vitamin, mineral necessary to body normal physiological function become with physiologically active
Point, allow human body obtain directly, high-quality, lasting Protein intake, therefore can preferably strengthen body immunity and health level.
Below in conjunction with specification drawings and specific embodiments, the present invention is described further.
Accompanying drawing explanation
Fig. 1 is the top view of the detailed description of the invention of invention；
Fig. 2 is the side view of the specific embodiment of the invention；
Fig. 3 is the sectional view of the specific embodiment of the invention；
The steamed bread blank forming flow chart of Fig. 4 present invention.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, is served only for the present invention being further described, no
It is understood that for limiting the scope of the present invention, the technician in this field can be according to the content of foregoing invention to the present invention
Make some nonessential improvement and adjustment.
The detailed description of the invention of the present invention as Figure 1-4, including steamed bread main body 1, this steamed bread main body 1 profile is by upper end
Face 11, lower surface 12, left surface 13 and right flank 14 are constituted, and lower surface 12 for ease of the plane of horizontal positioned, upper surface 11 is
Extend to the other end and the cambered surface in the shape that raises up, left surface 13 and right flank 14 from one end, lower surface 12 and lay respectively at upper end
Both sides, face 11 and being connected between upper surface 11 and lower surface 12, steamed bread main body 1 is positioned at upper surface 11 and extends along its length and set
Being equipped with the groove of the notch 111, set up the groove of the notch 111, heat quickly can go deep into inside steamed bread from the groove of the notch 111, shortens and cooks steamed bun completely
The duration of head, steamed bread is during steaming, and steamed bread is positioned at the part of the groove of the notch 111 both sides and can extend automatic both sides, and volume increases, and makes
Steamed bread has more preferable fluffy mouthfeel, on the other hand, changes the most old-fashioned and the most inflexible shape, expands and has the shape of opening and makes steamed bread
More aesthetics and identification.
The groove of the notch 111 middle part between left surface 13 and right flank 14, be arranged at left surface 13 and right flank 14 it
Between middle part, optimize further each several part in steamed bread is heated evenly situation, cooks completely with shorter time chien shih steamed bread.
Steamed bread main body 1 is provided through the packing cavity for filling sandwich material 16 between left surface 13 and right flank 14
15, the cross section of this packing cavity 15 in " C " word shape, " C " word shape also make while being easy to processing filler and steamed bread main body it
Between mouthfeel more stereovision, give that eater is preferably edible to be experienced.
The raw material of the described steamed bread main body of the present invention includes brown sugar, flour, yeast and suitable quantity of water, wherein, brown sugar: flour:
The mass fraction ratio of yeast is: (7.85-8.25): (40.5-86.5): 0.45, preferably 8:60:0.4, described is sandwich
Material combines for one or more major ingredients chopping in Semen Juglandis, Fructus Jujubae, dried Fructus Vitis viniferae or Semen Sesami.
Sandwich material described in the present embodiment also includes adjuvant, this adjuvant include Fructus Cucurbitae moschatae powder, soybean peptide, Semen Coicis powder,
Oligofructose, lactalbumin, tea polyphenols, theaflavin, spirulina, Semen Maydis powder, non-dairy creamer, oatmeal, Semen Nelumbinis powder, ethylmaltol and
Sucralose, described major ingredient and the mass ratio of adjuvant be: 1:(0.2-0.3), preferably 1:0.25.
As specifically, the component ratio of the adjuvant described in the present embodiment is, calculates with mass fraction:
Fructus Cucurbitae moschatae powder 0.32 part, soybean peptide 0.15 part, Semen Coicis powder 0.17 part, oligofructose 0.06 part, lactalbumin 0.15 part, tea
Polyphenol 0.035 part, theaflavin 0.06 part, spirulina 0.045 part, Semen Maydis powder 0.12 part, non-dairy creamer 0.06 part, oatmeal 0.12 part,
Semen Nelumbinis powder 0.3 part, ethylmaltol 0.07 part, sucralose 0.05 part.
As shown in Figure 4, the processing technique figure of steamed bread base substrate, the two ends of steamed bread dough cover a are respectively taken one section of dough cover and to varus
Folding, thus respectively form one first turnover dough cover a1 in the both sides of steamed bread dough cover, then by outside two first turnover dough cover a1
End face mutually bonds, thus constitutes the internal steamed bread base substrate with " C " word shape packing area a2；This steamed bread base substrate is sandwich in filling
After material, it is shaped to the steamed bread shown in Fig. 2.
Claims (4)
1. a sandwich health care brown sugar steamed bread, including steamed bread main body, this steamed bread body contours is by upper surface, lower surface, left surface
And right flank is constituted, described lower surface is for ease of the plane of horizontal positioned, and described upper surface is to extend from one end, lower surface
To the other end and the cambered surface in the shape that raises up, described left surface and right flank lay respectively at both sides, upper surface and are connected in upper
Between end face and lower surface, it is characterised in that: described steamed bread main body is positioned at that upper surface is the most extended otch
Groove, described steamed bread main body is provided through for filling sandwich packing cavity between left surface and right flank, this filler
The cross section in chamber is in " C " word shape；The raw material of described steamed bread main body includes brown sugar, flour, yeast and suitable quantity of water, wherein, brown sugar: face
Powder: the mass fraction ratio of yeast is: (7.85-8.25): (40.5-86.5): 0.45；
Described sandwich material is that one or more major ingredients chopping in Semen Juglandis, Fructus Jujubae, dried Fructus Vitis viniferae or Semen Sesami combines.
One the most according to claim 1 sandwich health care brown sugar steamed bread, it is characterised in that: described sandwich material also includes
Adjuvant, this adjuvant includes Fructus Cucurbitae moschatae powder, soybean peptide, Semen Coicis powder, oligofructose, lactalbumin, tea polyphenols, theaflavin, spiral
Algae, Semen Maydis powder, non-dairy creamer, oatmeal, Semen Nelumbinis powder, ethylmaltol and sucralose, described major ingredient and the mass ratio of adjuvant be:
1:(0.2-0.3).
One the most according to claim 2 sandwich health care brown sugar steamed bread, it is characterised in that: the component ratio of described adjuvant
For, calculate with mass fraction:
Fructus Cucurbitae moschatae powder 0.3-0.35 part, soybean peptide 0.15 part, Semen Coicis powder 0.15-0.2 part, oligofructose 0.05-0.07 part, milk surum
Albumen 0.1-0.2 part, tea polyphenols 0.02-0.05 part, theaflavin 0.05-0.07 part, spirulina 0.03-0.06 part, Semen Maydis powder
0.1-0.15 part, non-dairy creamer 0.05-0.07 part, oatmeal 0.1-0.15 part, Semen Nelumbinis powder 0.2-0.6 part, ethylmaltol 0.03-
0.09 part, sucralose 0.05-0.06 part.
4. the processing method of a sandwich health care brown sugar steamed bread as claimed in claim 1, it is characterised in that: it is characterized in that bag
Include following steps:
(1) brown sugar is put into pot boils 2 hours, cool down standby；Sandwich material is standby；
(2) then by above-mentioned charge ratio, flour, brown sugar, yeast and suitable quantity of water are put into blender, together stir, and become
Dough, is then placed in the dough become reconciled in the environment of 25 DEG C～35 DEG C fermentation and takes out for 1～3 hour, be then pressed into rectangular
The steamed bread dough cover of shape；
(3) two ends of steamed bread dough cover are respectively taken one section of dough cover fold inward, thus respectively form one in the both sides of steamed bread dough cover
First turnover dough cover, then mutually bonds the outer face of two first turnover dough cover, thus constitutes internal with " C " word shape
The steamed bread base substrate of packing area；
(4) sandwich material is filled in " C " word shape packing area of steamed bread base substrate, then shaping, and at described steamed bread
Upper surface is the most extended the groove of the notch, constitutes steamed bread semi-finished product；
(5) steamed bread semi-finished product are proofed 15～30 minutes, enter pot and cook and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610294212.4A CN105995482A (en) | 2016-05-06 | 2016-05-06 | Sandwiched healthcare brown sugar steamed bun and processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610294212.4A CN105995482A (en) | 2016-05-06 | 2016-05-06 | Sandwiched healthcare brown sugar steamed bun and processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043334A (en) * | 2018-08-15 | 2018-12-21 | 山东佳士博食品有限公司 | A kind of sweet and dilitious tearing brown sugar steamed bun and preparation method thereof |
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| CN202635564U (en) * | 2012-04-23 | 2013-01-02 | 邵明 | Inwards concave food capable of filling fillings |
| CN105265886A (en) * | 2014-08-24 | 2016-01-27 | 武汉元通堂生物科技有限公司 | Method for manufacturing fruit steamed bread containing traditional Chinese herbal medicines |
| CN104365981A (en) * | 2014-10-09 | 2015-02-25 | 张璧云 | Snack system comprising ingredient internal coating, ingredient external coating, ingredient additive and snack roll |
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| CN109043334A (en) * | 2018-08-15 | 2018-12-21 | 山东佳士博食品有限公司 | A kind of sweet and dilitious tearing brown sugar steamed bun and preparation method thereof |
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Application publication date: 20161012 |