CN106036441A - Health-care soft steamed okra buns and preparation method thereof - Google Patents

Health-care soft steamed okra buns and preparation method thereof Download PDF

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Publication number
CN106036441A
CN106036441A CN201610365574.8A CN201610365574A CN106036441A CN 106036441 A CN106036441 A CN 106036441A CN 201610365574 A CN201610365574 A CN 201610365574A CN 106036441 A CN106036441 A CN 106036441A
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parts
abelmoschus esculentus
water
consumption
dough
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李锐
徐长友
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Lingnan Normal University
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Lingnan Normal University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides health-care soft steamed okra buns and a preparation method thereof. The health-care soft steamed okra buns are prepared from the following raw materials in parts by weight: 450-550 parts of plain flour, 80-120 parts of okra flesh, 70-85 parts of white sugar, 1-3 parts of salt, 3-5 parts of dry yeast, 170-190 parts of water, 0.5-1 part of sodium bicarbonate, 3-8 parts of baking powder and 15-25 parts of lard. By adding the okra into the steamed buns as well as optimizing the formula of the steamed buns, the preparation method is capable of improving the health-care functions of the steamed buns and adding new flavor characteristics to the steamed buns; and the nutrients of the okra and the nutrients of the steamed buns are effectively integrated, so that original flavor of the steamed buns is preserved while the flavor characteristics of the okra are better integrated. Thus, both nutrition and taste of the steamed buns are ensured.

Description

A kind of Abelmoschus esculentus Health-care soft noodle steamed bread and preparation method thereof
Technical field
The present invention relates to food technology field, more particularly, to a kind of Abelmoschus esculentus Health-care soft noodle steamed bread and preparation side thereof Method.
Background technology
Steamed bread, also referred to as steamed bun, steamed bun, one of China Han tradition wheaten food, is Wheat in Northern China production area people Major Foods, the most rather well received in south, south is generally used to when earlier.Can be divided into according to local flavor, mouthfeel difference: the north is hard Face steamed bread, soft north steamed bread, soft the steamed bread in south.
Most southerners are daily staple food with rice, and with steamed bread for auxiliary staple food, soft the steamed bread color in south is more northern Steamed bread is white, and mostly with the local flavor added, such as sweet taste, milk taste, meat flavour etc..Fortified steamed bun becomes southern area consumption Focus.
Flos abelmoschi manihot, also known as Abelmoschus esculentus, Abelmoschus esculentus, popular name swordweed, purling eggplant, American cries its " plant gold gold autumn certain herbaceous plants with big flowers ", It is hypoglycemic good medicine.First containing the trace such as abundant vitamin A, vitamin B, vitamin C and ferrum, potassium, phosphorus, zinc, calcium Element, and protein content is up to 15~26%, carbohydrate reaches 6.4%, and fat 2%, cellulose 1%, every hectogram can provide 150,000 Burnt heat.Flos abelmoschi manihot has enhancing physical endurance, resisting fatigue and the effect of kidney tonifying qi-restoratives.Many countries using it as male Yang tonifying Tonic, " medicine " of old man's kidney tonifying qi-restoratives, the additive of coffee and succedaneum, dietary function highlight, enjoy and make a pet of.
Abelmoschus esculentus is added to soft the steamed bread in south, is possible not only to improve the health-care effect of soft the steamed bread in south, it is also possible to Increase new flavor characteristic, meet the needs of different crowd, the kind of soft the steamed bun products in abundant south.And when Abelmoschus esculentus is added It is added to steamed bread, needs the fusion considering Abelmoschus esculentus with steamed bread, take into account nutrition and mouthfeel, it is therefore desirable to optimize the formula of steamed bread.
Summary of the invention
It is an object of the invention to provide a kind of Abelmoschus esculentus Health-care soft noodle steamed bread, described Abelmoschus esculentus Health-care soft noodle steamed bread is not only There is the local flavor that Abelmoschus esculentus is exclusive, and retain the due local flavor of steamed bread itself well, taken into account nutrition and the mouthfeel of steamed bread.
For solving above-mentioned technical problem, the technical solution used in the present invention is:
A kind of Abelmoschus esculentus Health-care soft noodle steamed bread, uses and includes that the raw material of following parts by weight is made: Plain flour 450 ~ 550 parts, Abelmoschus esculentus meat 80 ~ 120 parts, white sugar 70 ~ 85 parts, salt 1 ~ 3 part, dry yeast 3 ~ 5 parts, 170 ~ 190 parts of water, sodium bicarbonate 0.5 ~ 1 part, Baking powder 3 ~ 8 parts, Adeps Sus domestica 15 ~ 25 parts.
The present invention is by adding to Abelmoschus esculentus in steamed bread, and is optimized the formula of steamed bread, not only improves steamed bread Health-care effect, increases again new flavor characteristic, is simultaneously effective merged with steamed bread self component by Abelmoschus esculentus, both retained steamed bun Self original local flavor of head, can better blend into again the flavor characteristic of Abelmoschus esculentus, take into account nutrition and mouthfeel.
Preferably, described Abelmoschus esculentus Health-care soft noodle steamed bread uses and includes that the raw material of following parts by weight is made: Plain flour 480 ~ 500 parts, Abelmoschus esculentus meat 100 ~ 120 parts, white sugar 75 ~ 80 parts, salt 2 ~ 3 parts, dry yeast 3 ~ 4 parts, 170 ~ 180 parts of water, little Su Make a call to 0.5 ~ 0.75 part, baking powder 3 ~ 5 parts, Adeps Sus domestica 20 ~ 25 parts.
More preferably: Plain flour 500 parts, Abelmoschus esculentus meat 100 parts, white sugar, 75 parts, salt, 1.5 parts, dry yeast 4 parts, water 170 parts, sodium bicarbonate 0.75 part, baking powder 5 parts, Adeps Sus domestica 20 parts.
Preferably, described Abelmoschus esculentus meat is 1:4 ~ 6 with the ratio of the consumption of described Plain flour.
Preferably, the ratio 1.3 ~ 1.5:1 of described Abelmoschus esculentus meat and the consumption of described white sugar.
It is a further object to provide the preparation method of above-mentioned Abelmoschus esculentus Health-care soft noodle steamed bread, it includes following step Rapid:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 50% ~ 70% of the consumption that consumption is total water of addition water, water After boiling 4 ~ 5 minutes, squeeze the juice, filter, obtain Abelmoschus esculentus juice;
S2. dough-making powder technique: Abelmoschus esculentus juice, white sugar, salt, sodium bicarbonate, remaining water are mixed, stirring is molten, in addition to sugar Gluten flour, yeast, baking powder, stirring;It is eventually adding Adeps Sus domestica, stirring, obtain dough;
S3. fermentation technology: by dough relative humidity be 70 ~ 75%, temperature be 30 ~ 35 DEG C under conditions of ferment;
S4. moulding process: the dough after fermentation is split, shapes;
S5. leavening technical process: the dough of shaping being carried out nature and proofs, proofing period is generally 20 ~ 25 minutes;
S6. maturation process: the dough after proofing steams, and obtains steamed bread.
Abelmoschus esculentus has certain astringent taste, and therefore the process that removes astringent taste of Abelmoschus esculentus is particularly significant.Abelmoschus esculentus meat is carried out decocting in water Can effectively remove its astringent taste, and the time of decocting in water is the most crucial, if the time of decocting in water is too short, then can not effectively remove astringent taste; And the overlong time of decocting in water, most of active substance inactivation of Abelmoschus esculentus, it is impossible to steamed bread self in follow-up fermentation step Composition preferably act on, reduce due taste and flavor.
Sweat is the significant process that steamed bread flavor substance produces.Inventor finds by being 70 ~ 75% at relative humidity Under conditions of ferment, under this fermentation condition, the composition of Abelmoschus esculentus juice and steamed bread self can preferably blend.
Further, in described step S1, in being added water by Abelmoschus esculentus meat, add the consumption that consumption is total water of water 50% ~ 70%(is preferably 60%), decocting in water, after 5 minutes, is squeezed the juice, and filters, obtains Abelmoschus esculentus juice.
Further, in described step S2, Abelmoschus esculentus juice, white sugar, salt, sodium bicarbonate, water being mixed, stirring is to sugar Molten, add Plain flour, the 60% ~ 80% of the consumption that consumption is total Plain flour of addition Plain flour, add yeast, steep and beat Powder, stirring;Add remaining Plain flour, stirring;It is eventually adding Adeps Sus domestica, stirring, obtain dough.Described Plain flour is divided Each composition effectively can be carried out mix homogeneously by step addition.
Further, the 70% of the consumption that consumption is total Plain flour of described addition Plain flour.
Further, in described step S4, the dough after fermentation is kneaded dough repeatedly, rubs to dough bubble-free, the most again Carry out splitting, shaping.
Further, in described step S6, described in the condition that steams be: steam 20 minutes in the steamer of boiling water, Guan Huo, 5 Uncap after minute.
Further, in described step S5, the described condition that naturally proofs is: proofing temperature is 40 DEG C, and proof is relative Humidity is 85%.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention is by adding to Abelmoschus esculentus in steamed bread, and is optimized the formula of steamed bread, not only improves the health care of steamed bread Effect, increases again new flavor characteristic, and Abelmoschus esculentus is merged by effectively with steamed bread self component, has both retained steamed bread self Original local flavor, can better blend into again the flavor characteristic of Abelmoschus esculentus, has taken into account nutrition and mouthfeel.
Detailed description of the invention
The present invention is further described, it will be appreciated that described herein be embodied as by specific examples below Example is only used for explaining the present invention, is not intended to limit the present invention, and can carry out various changing in the range of right of the present invention limits Become.
Embodiment 1
A kind of Abelmoschus esculentus Health-care soft noodle steamed bread, uses and includes that the raw material of following parts by weight is made: Plain flour 450 grams, Huang Qiu Certain herbaceous plants with big flowers meat 80 grams, white sugar 85 grams, salt 1 gram, dry yeast 5 grams, 170 grams of water, sodium bicarbonate 1 gram, baking powder 3 grams, Adeps Sus domestica 25 grams.
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 60% of the consumption that consumption is total water of addition water, decocting in water 5 points Zhong Hou, squeezes the juice, and filters, obtains Abelmoschus esculentus juice;
S2. dough-making powder technique: Abelmoschus esculentus juice, white sugar, salt, sodium bicarbonate, water are mixed, stirring is molten to sugar, muscle face in addition Powder, the 70% of the consumption that consumption is total Plain flour of addition Plain flour, add yeast, baking powder, stirring;Add surplus Remaining Plain flour, stirring;It is eventually adding Adeps Sus domestica, stirring, obtain dough;
S3. fermentation technology: by dough relative humidity be 75%, temperature be 35 DEG C under conditions of carry out fermenting 30 points in proofing box Clock, complete during, internal cellular even tissue big to dough volume 2 times;
S4. moulding process: the dough after fermentation is split, shapes;
S5. leavening technical process: the dough of shaping being carried out nature and proofs 20 minutes, proofing temperature is 40 DEG C, the relative humidity proofed It is 85%;
S6. maturation process: the dough after proofing is placed on steamer, and big fire boils water, turns little fire and steams 20 minutes, Guan Huo, 5 points Uncap after clock, obtain steamed bread.
Embodiment 2
A kind of Abelmoschus esculentus Health-care soft noodle steamed bread, uses and includes that the raw material of following parts by weight is made: Plain flour 550 grams, Huang Qiu Certain herbaceous plants with big flowers meat 120 grams, white sugar 70 grams, salt 3 grams, dry yeast 3 grams, 190 grams of water, sodium bicarbonate 0.5 gram, baking powder 8 grams, Adeps Sus domestica 15 grams.
Its preparation method is same as in Example 1.
Embodiment 3
A kind of Abelmoschus esculentus Health-care soft noodle steamed bread, uses and includes that the raw material of following parts by weight is made: Plain flour 480 grams, Huang Qiu Certain herbaceous plants with big flowers meat 120 grams, white sugar 80 grams, salt 2 grams, dry yeast 4 grams, 180 grams of water, sodium bicarbonate 0.5 gram, baking powder 4 grams, Adeps Sus domestica 20 grams.
Its preparation method is same as in Example 1.
Embodiment 4
A kind of Abelmoschus esculentus Health-care soft noodle steamed bread, uses and includes that the raw material of following parts by weight is made: Plain flour 500 grams, Huang Qiu Certain herbaceous plants with big flowers meat 100 grams, white sugar 75 grams, salt 1.5 grams, dry yeast 4 grams, 180 grams of water, sodium bicarbonate 0.75 gram, baking powder 5 grams, Adeps Sus domestica 20 Gram.
Its preparation method is same as in Example 1.
Embodiment 5
Component and the consumption of the steamed bread prepared by the present embodiment are the same as in Example 4, and difference is preparation method:
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 60% of the consumption that consumption is total water of addition water, decocting in water 4 points Zhong Hou, squeezes the juice, and filters, obtains Abelmoschus esculentus juice;
S2. dough-making powder technique: Abelmoschus esculentus juice, white sugar, salt, sodium bicarbonate, water are mixed, stirring is molten to sugar, muscle face in addition Powder, the 70% of the consumption that consumption is total Plain flour of addition Plain flour, add yeast, baking powder, stirring;Add surplus Remaining Plain flour, stirring;It is eventually adding Adeps Sus domestica, stirring, obtain dough;
S3. fermentation technology: by dough relative humidity be 70%, temperature be 35 DEG C under conditions of carry out fermenting 30 points in proofing box Clock, complete during, internal cellular even tissue big to dough volume 2 times;
S4. moulding process: the dough after fermentation is split, shapes;
S5. leavening technical process: the dough of shaping being carried out nature and proofs 20 minutes, proofing temperature is 40 DEG C, the relative humidity proofed It is 85%;
S6. maturation process: the dough after proofing is placed on steamer, and big fire boils water, turns little fire and steams 20 minutes, Guan Huo, 5 points Uncap after clock, obtain steamed bread.
Comparative example 1
A kind of Abelmoschus esculentus Health-care soft noodle steamed bread, uses and includes that the raw material of following parts by weight is made: Plain flour 500 grams, Huang Qiu Certain herbaceous plants with big flowers meat 180 grams, white sugar 75 grams, salt 1.5 grams, dry yeast 4 grams, 180 grams of water, sodium bicarbonate 0.75 gram, baking powder 5 grams, Adeps Sus domestica 20 Gram.
Its preparation method is same as in Example 1.
Comparative example 2
A kind of Abelmoschus esculentus Health-care soft noodle steamed bread, uses and includes that the raw material of following parts by weight is made: Plain flour 500 grams, Huang Qiu Certain herbaceous plants with big flowers meat 100 grams, white sugar 50 grams, salt 1.5 grams, dry yeast 4 grams, 180 grams of water, sodium bicarbonate 0.75 gram, baking powder 5 grams, Adeps Sus domestica 20 Gram.
Its preparation method is same as in Example 1.
Comparative example 3
Component and the consumption of the steamed bread prepared by this comparative example are the same as in Example 4, and difference is preparation method:
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 50% ~ 70% of the consumption that consumption is total water of addition water, enters Row is squeezed the juice, and filters, obtains Abelmoschus esculentus juice;
S2. dough-making powder technique: Abelmoschus esculentus juice, white sugar, salt, sodium bicarbonate, water are mixed, stirring is molten to sugar, muscle face in addition Powder, the 70% of the consumption that consumption is total Plain flour of addition Plain flour, add yeast, baking powder, stirring;Add surplus Remaining Plain flour, stirring;It is eventually adding Adeps Sus domestica, stirring, obtain dough;
S3. fermentation technology: by dough relative humidity be 75%, temperature be 35 DEG C under conditions of carry out fermenting 30 points in proofing box Clock, complete during, internal cellular even tissue big to dough volume 2 times;
S4. moulding process: the dough after fermentation is split, shapes;
S5. leavening technical process: the dough of shaping being carried out nature and proofs 20 minutes, proofing temperature is 40 DEG C, the relative humidity proofed It is 85%;
S6. maturation process: the dough after proofing is placed on steamer, and big fire boils water, turns little fire and steams 20 minutes, Guan Huo, 5 points Uncap after clock, obtain steamed bread.
Comparative example 4
Component and the consumption of the steamed bread prepared by this comparative example are the same as in Example 4, and difference is preparation method:
Its preparation method comprises the following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 50% ~ 70% of the consumption that consumption is total water of addition water, water After boiling 10 minutes, squeeze the juice, filter, obtain Abelmoschus esculentus juice;
S2. dough-making powder technique: Abelmoschus esculentus juice, white sugar, salt, sodium bicarbonate, water are mixed, stirring is molten to sugar, muscle face in addition Powder, the 70% of the consumption that consumption is total Plain flour of addition Plain flour, add yeast, baking powder, stirring;Add surplus Remaining Plain flour, stirring;It is eventually adding Adeps Sus domestica, stirring, obtain dough;
S3. fermentation technology: by dough relative humidity be 85%, temperature be 35 DEG C under conditions of carry out fermenting 30 points in proofing box Clock, complete during, internal cellular even tissue big to dough volume 2 times;
S4. moulding process: the dough after fermentation is split, shapes;
S5. leavening technical process: the dough of shaping being carried out nature and proofs 20 minutes, proofing temperature is 40 DEG C, the relative humidity proofed It is 85%;
S6. maturation process: the dough after proofing is placed on steamer, and big fire boils water, turns little fire and steams 20 minutes, Guan Huo, 5 points Uncap after clock, obtain steamed bread.
Sensory test
Choose 50 testers, the Abelmoschus esculentus Health-care soft noodle steamed bread obtained by above-described embodiment and comparative example is carried out mouthfeel and comments Valency, according to respectively from Abelmoschus esculentus local flavor (taste is the strongest, whether have astringent taste), the local flavor of steamed bread self and overall mouthfeel (including the degrees of coordination of the local flavor of Abelmoschus esculentus local flavor and steamed bread self, loft), these three aspect was evaluated, by numerical value 0 ~ 100 are indicated, and numerical value is the highest, and its evaluation representing corresponding aspect is the best.Add up the meansigma methods of 50 tester's scorings, its knot Fruit is as shown in table 1:
Table 1
Abelmoschus esculentus local flavor/point The local flavor of steamed bread self/point Overall mouthfeel/point
Embodiment 1 98 97 97
Embodiment 2 95 96 97
Embodiment 3 92 93 95
Embodiment 4 89 91 92
Embodiment 5 96 94 97
Comparative example 1 75 78 84
Comparative example 2 71 68 71
Comparative example 3 59 64 68
Comparative example 4 72 73 56
Obviously, the above embodiment of the present invention is only for clearly demonstrating example of the present invention, and is not to this The restriction of bright embodiment.For those of ordinary skill in the field, can also do on the basis of the above description Go out change or the variation of other multi-form.Here without also cannot all of embodiment be given exhaustive.All in the present invention Spirit and principle within any amendment, equivalent and the improvement etc. made, should be included in the guarantor of the claims in the present invention Within the scope of protecting.

Claims (16)

1. an Abelmoschus esculentus Health-care soft noodle steamed bread, it is characterised in that use and include that the raw material of following parts by weight is made: middle muscle face 450 ~ 550 parts of powder, Abelmoschus esculentus meat 80 ~ 120 parts, white sugar 70 ~ 85 parts, salt 1 ~ 3 part, dry yeast 3 ~ 5 parts, 170 ~ 190 parts of water, little 0.5 ~ 1 part of soda, baking powder 3 ~ 8 parts, Adeps Sus domestica 15 ~ 25 parts.
Abelmoschus esculentus Health-care soft noodle steamed bread the most according to claim 1, it is characterised in that use and include following parts by weight Raw material make: Plain flour 480 ~ 500 parts, Abelmoschus esculentus meat 100 ~ 120 parts, white sugar 75 ~ 80 parts, salt 2 ~ 3 parts, dry yeast 3 ~ 4 Part, 170 ~ 180 parts of water, sodium bicarbonate 0.5 ~ 0.75 part, baking powder 3 ~ 5 parts, Adeps Sus domestica 20 ~ 25 parts.
Abelmoschus esculentus Health-care soft noodle steamed bread the most according to claim 1, it is characterised in that described Abelmoschus esculentus meat and described middle muscle Ratio 1:4 ~ 6 of the consumption of flour.
Abelmoschus esculentus Health-care soft noodle steamed bread the most according to claim 1, it is characterised in that described Abelmoschus esculentus meat and described white sugar 1.3 ~ 1.5:1 of consumption.
5. the preparation method of the Abelmoschus esculentus Health-care soft noodle steamed bread described in an any one of claim 1 ~ 4, it is characterised in that include Following steps:
S1. prepared by Abelmoschus esculentus juice: in being added water by Abelmoschus esculentus meat, the 50% ~ 70% of the consumption that consumption is total water of addition water, water After boiling 4 ~ 5 minutes, squeeze the juice, filter, obtain Abelmoschus esculentus juice;
S2. dough-making powder technique: Abelmoschus esculentus juice, white sugar, salt, sodium bicarbonate, remaining water are mixed, stirring is molten, in addition to sugar Gluten flour, yeast, baking powder, stirring;It is eventually adding Adeps Sus domestica, stirring, obtain dough;
S3. fermentation technology: by dough relative humidity be 70 ~ 75%, temperature be 30 ~ 35 DEG C under conditions of ferment;
S4. moulding process: the dough after fermentation is split, shapes;
S5. leavening technical process: the dough of shaping is carried out nature and proofs;
S6. maturation process: the dough after proofing steams, and obtains steamed bread.
Preparation method the most according to claim 5, it is characterised in that in described step S1, in being added water by Abelmoschus esculentus meat, adds Enter water the consumption that consumption is total water 50% ~ 70%, decocting in water, after 5 minutes, is squeezed the juice, filter, obtain Abelmoschus esculentus juice.
Preparation method the most according to claim 5, it is characterised in that in described step S2, by Abelmoschus esculentus juice, white sugar, salt, Sodium bicarbonate, remaining water mix, and stirring is molten to sugar, add Plain flour, and the consumption adding Plain flour is total middle muscle The 60% ~ 80% of the consumption of flour, adds yeast, baking powder, stirring;Add remaining Plain flour, stirring;It is eventually adding pig Oil, stirring, obtain dough.
Preparation method the most according to claim 7, it is characterised in that the consumption of described addition Plain flour is total middle muscle The 70% of the consumption of flour.
Preparation method the most according to claim 5, it is characterised in that in described step S6, described in the condition that steams be: The steamer of boiling water steams 20 minutes, Guan Huo, uncap after 5 minutes.
Preparation method the most according to claim 5, it is characterised in that in described step S5, the described condition naturally proofed For: proofing temperature is 40 DEG C, and the relative humidity proofed is 85%.
CN201610365574.8A 2016-05-27 2016-05-27 Health-care soft steamed okra buns and preparation method thereof Pending CN106036441A (en)

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CN107252041A (en) * 2017-05-31 2017-10-17 黄秋丽 A kind of preparation method of gumbo steamed bun

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