CN106036441A - Health-care soft steamed okra buns and preparation method thereof - Google Patents
Health-care soft steamed okra buns and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241001075517 Abelmoschus Species 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 235000013312 flour Nutrition 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 31
- 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 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 9
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 78
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 78
- 235000008429 bread Nutrition 0.000 claims description 57
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 28
- 235000013372 meat Nutrition 0.000 claims description 25
- 230000008569 process Effects 0.000 claims description 20
- 235000012149 noodles Nutrition 0.000 claims description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- 238000005516 engineering process Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 210000003205 muscle Anatomy 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- 241000282898 Sus scrofa Species 0.000 claims 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 23
- 235000019634 flavors Nutrition 0.000 abstract description 23
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 230000000052 comparative effect Effects 0.000 description 11
- 241000196324 Embryophyta Species 0.000 description 8
- 235000019606 astringent taste Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000001413 cellular effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000005739 manihot Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- QUCZBHXJAUTYHE-UHFFFAOYSA-N gold Chemical compound [Au].[Au] QUCZBHXJAUTYHE-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
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
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 (10)
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%.
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Cited By (1)
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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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