CN106261592A - A kind of lentinus edodes health care steamed bread of delaying sanility and preparation method thereof - Google Patents
A kind of lentinus edodes health care steamed bread of delaying sanility and preparation method thereof Download PDFInfo
- Publication number
- CN106261592A CN106261592A CN201610635893.6A CN201610635893A CN106261592A CN 106261592 A CN106261592 A CN 106261592A CN 201610635893 A CN201610635893 A CN 201610635893A CN 106261592 A CN106261592 A CN 106261592A
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- China
- Prior art keywords
- lentinus edodes
- powder
- steamed bread
- caulis
- health care
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 35
- 235000001715 Lentinula edodes Nutrition 0.000 title claims abstract description 35
- 235000008429 bread Nutrition 0.000 title claims abstract description 23
- 230000036541 health Effects 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 8
- 241000238366 Cephalopoda Species 0.000 claims abstract description 7
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 235000018417 cysteine Nutrition 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 150000002333 glycines Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000002894 organic compounds Chemical class 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000358848 Orchidantha maxillarioides Species 0.000 description 1
- 244000038849 Vallaris glabra Species 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 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
- 239000000203 mixture Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
Lentinus edodes health care steamed bread that the invention discloses a kind of delaying sanility and preparation method thereof, relate to food processing technology field, be mainly made up of flour, Lentinus Edodes, Corii Sus domestica, Rhizoma Dioscoreae, bean dregs, squid dry powder, micro-dish tender leaf, Herba bromi japonici bran corium farinosum, analysis for soybean powder, Caulis et Folium Brassicae capitatae, yeast, sugar.The lentinus edodes health care steamed bread of the present invention has an abundant nutritive value, and sweet mouthfeel, soft soft good to eat, without any preservative, additive, and convenient, fast, the safety of tasting, nutrition.
Description
Technical field
The present invention relates to food processing technology field, the lentinus edodes health care steamed bread of a kind of delaying sanility and
Its preparation method.
Background technology
Along with economic development, the increase of employment pressure, the rhythm of life of people is increasingly faster, and diet style, method are also sent out
Having given birth to many changes, the most various nutrition problems are comed one after another.Food how is allowed to do simplicity, quick, nutrition of tasting, U.S.
Taste, has become the focus of research.
Steamed bread, is that China its people eat three meals a day requisite staple food, is the supplier of human body Major Nutrient key element.But
Existing steamed bread is mostly to be directly prepared into by flour, and taste is single, the content of nutrient substance and rich the most undesirable.Lentinus Edodes,
Belong to mushroom food, the fragrance strong because of it and name, have the laudatory title of " mushroom queen ".In Lentinus Edodes, vitamin D content is big
21 times of bean, 8 times of Thallus Laminariae (Thallus Eckloniae), the beneficially absorption of human calcium, can pre-preventing bone rarefaction and child's calcium deficiency, and its poly contained
Sugar has been clinically used for preventing and treating kinds cancer；Semen Glycines, rich in proteins, protein contained by 1kg Semen Glycines is equivalent to 2.5kg lean meat, 3kg
Protein contained by Carnis Gallus domesticus and 12kg milk.
Document " lentinus edodes health care steamed bread processing technique " provides one flour, Lentinus Edodes, Semen Glycines three are organically combined system
The staple food steamed bread made, not only adds the nutritive value of steamed bread, and enriches kind and the mouthfeel of steamed bread.And it does not contains and appoints
What preservative, additive, tasting is convenient, fast, nutrition, safety.But, mushroom flavor is unique, the wind of aromatic mushroom
The hot issue of taste problem research the most both at home and abroad, most consumer especially children do not like the food of edible Xianggu-mushroom local flavor
How product, reduce the taste of Lentinus Edodes, is allowed to the fragrance with steamed bread and combines and be just particularly important.It addition, in Lentinus Edodes
Possibly together with a certain amount of formaldehyde, after eating, it is unfavorable for health of people.
Summary of the invention
The invention aims to make up the deficiencies in the prior art, it is provided that the lentinus edodes health care steamed bread of a kind of delaying sanility
And preparation method thereof.
It is an object of the invention to be achieved through the following technical solutions:
The lentinus edodes health care steamed bread of a kind of delaying sanility, is made up of following raw material: flour 130-140, Lentinus Edodes 12-15,
Corii Sus domestica 2-4, Rhizoma Dioscoreae 3-5, bean dregs 1-3, squid dry powder 2-3, micro-dish tender leaf 2-4, Herba bromi japonici bran corium farinosum 1-3, analysis for soybean powder 6-8, west orchid
Flower 3-5, yeast 1-1.2, sugar are appropriate.
The preparation method of the lentinus edodes health care steamed bread of a kind of delaying sanility, comprises the following steps:
(1) Lentinus Edodes processes: puts in the cysteine solution of appropriate 0.02-0.03% after being cleaned by Lentinus Edodes, soaks 11-13 little
Take out time after, drain after rinsing 3-4 time with clear water, be then placed in the Oleum Arachidis hypogaeae semen of 80-85 DEG C extraction 30 minutes, extrude after taking-up
Deoil, then wash away unnecessary Oleum Arachidis hypogaeae semen with warm water, be dried after draining away the water and micronizing obtains mushroom powder；
(2) preparation of Caulis et Folium Brassicae capitatae serosity: add appropriate water after being cleaned by Caulis et Folium Brassicae capitatae and make pulping, obtain Caulis et Folium Brassicae capitatae serosity standby；
(3) Corii Sus domestica, Rhizoma Dioscoreae, bean dregs, the mixing of micro-dish tender leaf are cooked after bake dry doubling micronizing and obtain mixed powder；
(4) dough-making powder: by flour, analysis for soybean powder, mushroom powder, mixed powder, squid dry powder, Herba bromi japonici bran corium farinosum, Caulis et Folium Brassicae capitatae serosity and sugar
Mixing, adds 30-40 DEG C of water and yeast so that batch mixing water content is 26-30% after stirring, and become dough；
(5) fermentation: the 2-3 that ferments in the environment of the dough in step (4) is placed in temperature 36-38 DEG C, relative humidity 85-90 DEG C is little
Time, obtain fermented dough；
(6) the gentle steaming of molding: take out the dough fermented, be fabricated to raw embryo of uniform size, proof at temperature 38-40 DEG C
25-30 minute, then it is placed on steamer steaming and both obtained for 18-20 minute.
It is an advantage of the current invention that:
Owing to the main component of Lentinus Edodes abnormal flavour is sulfurous organic compound, these sulfurous organic compounds can be dissolved in vegetable oil, by inciting somebody to action
Lentinus Edodes is placed on extraction in Oleum Arachidis hypogaeae semen and processes, and effectively eliminates the abnormal flavour in Lentinus Edodes, remains the taste of Lentinus Edodes delicate fragrance；By profit
The principle of a kind of material more stable to heat can be reacted and produce with cysteine with formaldehyde, use and Lentinus Edodes is placed on half Guang ammonia
The method soaked in acid solution, effectively eliminates the formaldehyde in Lentinus Edodes, it is ensured that the safety of steamed bread；Further, since child
Not liking edible vegetable, be easily caused health and be deficient in vitamin, affect healthy, the present invention is blue by adding west in steamed bread
Flower so that rich in vitamin in steamed bread, is particularly suitable for child and eats.The compositions such as Corii Sus domestica, Rhizoma Dioscoreae, bran of Fagopyrum esculentum Moench also have and delay to decline
Old effect, contributes to strengthening the health properties of steamed bread, and the lentinus edodes health care steamed bread produced has abundant nutritive value, and mouth
Feel fragrant and sweet, soft soft good to eat, and without any preservative, additive, convenient, fast, safety of tasting.
Detailed description of the invention
The lentinus edodes health care steamed bread of a kind of delaying sanility, is made up of following weight portion (kg) raw material: flour 140, Lentinus Edodes 15,
Corii Sus domestica 2, Rhizoma Dioscoreae 3, bean dregs 1, squid dry powder 2, micro-dish tender leaf 2, Herba bromi japonici bran corium farinosum 1, analysis for soybean powder 6, Caulis et Folium Brassicae capitatae 3, yeast 1.2, sugar
In right amount.
The preparation method of the lentinus edodes health care steamed bread of a kind of delaying sanility, comprises the following steps:
(1) Lentinus Edodes processes: puts in the cysteine solution of appropriate 0.03% after being cleaned by Lentinus Edodes, takes out after soaking 13 hours,
Draining after rinsing 4 times with clear water, be then placed in the Oleum Arachidis hypogaeae semen of 80 DEG C extraction 30 minutes, after taking-up, extruding is deoiled, then uses warm water
Wash away unnecessary Oleum Arachidis hypogaeae semen, be dried after draining away the water and micronizing obtains mushroom powder；
(2) preparation of Caulis et Folium Brassicae capitatae serosity: add appropriate water after being cleaned by Caulis et Folium Brassicae capitatae and make pulping, obtain Caulis et Folium Brassicae capitatae serosity standby；
(3) Corii Sus domestica, Rhizoma Dioscoreae, bean dregs, the mixing of micro-dish tender leaf are cooked after bake dry doubling micronizing and obtain mixed powder；
(4) dough-making powder: by flour, analysis for soybean powder, mushroom powder, mixed powder, squid dry powder, Herba bromi japonici bran corium farinosum, Caulis et Folium Brassicae capitatae serosity and sugar
Mixing, adds 40 DEG C of water and yeast so that batch mixing water content is 26% after stirring, and become dough；
(5) fermentation: ferment 2 hours in the environment of the dough in step (4) is placed in temperature 36 DEG C, relative humidity 90 DEG C, must send out
Ferment dough；
(6) the gentle steaming of molding: take out the dough fermented, be fabricated to raw embryo of uniform size, proof 25 points at temperature 40 DEG C
Clock, is then placed on steamer steaming and both obtained for 20 minutes.
Claims (2)
1. lentinus edodes health care steamed bread of a delaying sanility and preparation method thereof, it is characterised in that: by following raw material system
Become: flour 130-140, Lentinus Edodes 12-15, Corii Sus domestica 2-4, Rhizoma Dioscoreae 3-5, bean dregs 1-3, squid dry powder 2-3, micro-dish tender leaf 2-4, Herba bromi japonici
Wheatfeed 1-3, analysis for soybean powder 6-8, Caulis et Folium Brassicae capitatae 3-5, yeast 1-1.2, sugar are appropriate.
Lentinus edodes health care steamed bread of a kind of delaying sanility the most according to claim 1 and preparation method thereof, it is characterised in that:
Comprise the following steps:
(1) Lentinus Edodes processes: puts in the cysteine solution of appropriate 0.02-0.03% after being cleaned by Lentinus Edodes, soaks 11-13 little
Take out time after, drain after rinsing 3-4 time with clear water, be then placed in the Oleum Arachidis hypogaeae semen of 80-85 DEG C extraction 30 minutes, extrude after taking-up
Deoil, then wash away unnecessary Oleum Arachidis hypogaeae semen with warm water, be dried after draining away the water and micronizing obtains mushroom powder；
(2) preparation of Caulis et Folium Brassicae capitatae serosity: add appropriate water after being cleaned by Caulis et Folium Brassicae capitatae and make pulping, obtain Caulis et Folium Brassicae capitatae serosity standby；
(3) Corii Sus domestica, Rhizoma Dioscoreae, bean dregs, the mixing of micro-dish tender leaf are cooked after bake dry doubling micronizing and obtain mixed powder；
(4) dough-making powder: by flour, analysis for soybean powder, mushroom powder, mixed powder, squid dry powder, Herba bromi japonici bran corium farinosum, Caulis et Folium Brassicae capitatae serosity and sugar
Mixing, adds 30-40 DEG C of water and yeast so that batch mixing water content is 26-30% after stirring, and become dough；
(5) fermentation: the 2-3 that ferments in the environment of the dough in step (4) is placed in temperature 36-38 DEG C, relative humidity 85-90 DEG C is little
Time, obtain fermented dough；
(6) the gentle steaming of molding: take out the dough fermented, be fabricated to raw embryo of uniform size, proof at temperature 38-40 DEG C
25-30 minute, then it is placed on steamer steaming and both obtained for 18-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610635893.6A CN106261592A (en) | 2016-08-05 | 2016-08-05 | A kind of lentinus edodes health care steamed bread of delaying sanility and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610635893.6A CN106261592A (en) | 2016-08-05 | 2016-08-05 | A kind of lentinus edodes health care steamed bread of delaying sanility and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261592A true CN106261592A (en) | 2017-01-04 |
Family
ID=57664966
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610635893.6A Withdrawn CN106261592A (en) | 2016-08-05 | 2016-08-05 | A kind of lentinus edodes health care steamed bread of delaying sanility and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353160A (en) * | 2019-08-07 | 2019-10-22 | 山东省农业科学院农产品研究所 | A kind of preparation method and products thereof of mushroom steamed bun |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229941A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Healthcare bean dreg steamed bun and preparation method thereof |
| CN103504284A (en) * | 2013-09-22 | 2014-01-15 | 食品行业生产力促进中心 | Puffed lentinus edodes free from sulfur peculiar smell, and production technology of puffed lentinus edodes |
| CN104970347A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss and preparation method thereof |
-
2016
- 2016-08-05 CN CN201610635893.6A patent/CN106261592A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229941A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Healthcare bean dreg steamed bun and preparation method thereof |
| CN103504284A (en) * | 2013-09-22 | 2014-01-15 | 食品行业生产力促进中心 | Puffed lentinus edodes free from sulfur peculiar smell, and production technology of puffed lentinus edodes |
| CN104970347A (en) * | 2015-07-20 | 2015-10-14 | 合肥梅香园禽蛋制品有限公司 | Nerve-soothing and qi-tonifying egg, ginger and shiitake mushroom stem floss and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353160A (en) * | 2019-08-07 | 2019-10-22 | 山东省农业科学院农产品研究所 | A kind of preparation method and products thereof of mushroom steamed bun |
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