CN106261608A - A kind of Pericarpium Citri Reticulatae steamed bread and preparation method thereof - Google Patents
A kind of Pericarpium Citri Reticulatae steamed bread and preparation method thereof Download PDFInfo
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- CN106261608A CN106261608A CN201610768285.2A CN201610768285A CN106261608A CN 106261608 A CN106261608 A CN 106261608A CN 201610768285 A CN201610768285 A CN 201610768285A CN 106261608 A CN106261608 A CN 106261608A
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- steamed bread
- pericarpium citri
- citri reticulatae
- radix glycyrrhizae
- dough
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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
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of Pericarpium Citri Reticulatae steamed bread, including the following components of percentage by weight: 45% 55% flour, 5% 15% white sugars, 0.5% 2% yeast, 0.5% 2% swelling agents, 15% 25% clear water, the 0.5% 2% little granules of Pericarpium Citri Reticulatae, 0.5 2.5% Radix Glycyrrhizae and 1 10% Yoghourt.In this Pericarpium Citri Reticulatae steamed bread, adding the Yoghourt containing a large amount of lactic bacteria usefuls, there is esterification in the ethanol (ethanol) that the lactic acid that lactic acid produces can produce with yeast fermentation, improves steamed bread and taste and flavor, improve the fragrance of steamed bread；It is added into Pericarpium Citri Reticulatae and the Radix Glycyrrhizae with the highest medical value, the drug effect of Pericarpium Citri Reticulatae and Radix Glycyrrhizae can be played, produce and there is relieving cough and resolving phlegm, nourishing the lung to arrest cough and the steamed bread of promoting the production of body fluid to quench thirst effect；Lactis In Yoghurt can also ferment Pericarpium Citri Reticulatae and Radix Glycyrrhizae further, the effective ingredient in Pericarpium Citri Reticulatae and Radix Glycyrrhizae and active substance is made farthest to be discharged, new active substance can also be produced, farthest play Pericarpium Citri Reticulatae and the drug effect of Radix Glycyrrhizae and effect, improve the nutritive value of steamed bread.
Description
Technical field
The present invention relates to food processing field, especially water one Pericarpium Citri Reticulatae steamed bread and preparation method thereof.
Background technology
Pericarpium Citri Reticulatae is by after results mandarin orange, strips fruit, the peel obtained after drying.Xinhui tangerine peel has the highest medicinal valency
Value, is again traditional spice and seasoning good merchantable brand, always enjoys high reputation.Pericarpium Citri Reticulatae also has a lot of effect simultaneously, such as: (1) Pericarpium Citri Reticulatae
Contained volatile oil, has the stimulation of gentleness to gastrointestinal tract, can the secretion of facilitating digestion liquid, get rid of pneumatosis in intestinal tube, it is shown that
Fragrance stomach invigorating and the effectiveness of the wind dispelling therapeutic method to keep the adverse QI flowing downwards；(2) blood vessel can be made to produce slight contraction, rapid raising blood pressure, the pectin in Pericarpium Citri Reticulatae
The arteriosclerosis causing high fat diet also has certain preventive effect；(3) volatile oil contained by Pericarpium Citri Reticulatae is irritant passively eliminates the phlegm
Effect, makes sputum easily bring up, has faint dilating effect simultaneously to bronchus；(4) there is antiinflammation and anti-ulcer effect.
Radix Glycyrrhizae property is flat, sweet in the mouth, has the merit having QI invigorating invigorating middle warmer, relieving spasm to stop pain, nourishing the lung to arrest cough, eliminating fire and detoxication, coordinating the actions of various ingredients in a prescription
Effect, is " state is old " in Chinese medicine, is one of the most frequently used Chinese medicinal material.Radix Glycyrrhizae also has the merit having heat-clearing and toxic substances removing, diuresis promoting
Can, Radix Glycyrrhizae energy emergency, moreover it is possible to play the mediation effect to all medicines, also there is good lung moistening, cough-relieving, function of eliminating the phlegm.
Steamed bread kind and taste currently on the market are more single, only have any different on raw material type, such as buckwheat steamed bread, jade
Rice steamed bread and Rhizoma Steudnerae Henryanae steamed bread etc..Along with the raising of living standards of the people, the requirement to edible steamed bread is more and more higher, making
Steamed bread does not require nothing more than features good taste, also nutritious, numerous in variety, could meet different consumer demand.
The present invention uses in common steamed bread raw material, with the addition of and has the Pericarpium Citri Reticulatae of medical value, Radix Glycyrrhizae and contain lactic acid
The Yoghourt of bacterium, can improve the nutritive value of steamed bread, the mouthfeel of abundant steamed bread, and the steamed bread of production has relieving cough and resolving phlegm and only promotes the production of body fluid
Thirsty effect.
Summary of the invention
It is an object of the invention to provide one be of high nutritive value, in good taste, there is relieving cough and resolving phlegm, Pericarpium Citri Reticulatae steamed bread and promote the production of body fluid
The Pericarpium Citri Reticulatae steamed bread of effect of quenching the thirst.
The technical solution used in the present invention is a kind of Pericarpium Citri Reticulatae steamed bread, including the following components of percentage by weight:
Preferably, the tangerine peel powder that the little granule of described Pericarpium Citri Reticulatae is dried by monoblock is broken into and obtains, and the short grained particle diameter of Pericarpium Citri Reticulatae is big
Little for 2-5mm.
Preferably, the size of Radix Glycyrrhizae is 1-3mm.Yoghourt is commercially available.
Pericarpium Citri Reticulatae acrid in the mouth, hardship, warm in nature, return spleen, stomach, lung meridian, gas perfume (or spice) a surname dissipate, have regulate the flow of vital energy and in, drying dampness to eliminate phlegm and diuretic lead to
Just effect, can control acute mastitis scabies, middle fish Eriocheir sinensis poison, alcoholism, edema, dysuria, constipation, accumulation of phlegm-damp in the lung, cough with copious phlegm,
Chest and diaphragm is full the most vexed and the disease such as the vertigo.
Radix Glycyrrhizae has the highest medical value, to insufficiency of heart-QI, severe palpitation, irregularly intermittent and regularly intermittent pulse, deficiency of spleen-QI and stomach-QI, ulcer sores, pharynx
Larynx swells and ache, asthma and cough, have a stomachache, suffer from abdominal pain, gastrocnemius contraction urgency pain, eliminate the phlegm, antiinflammatory and antiallergic etc. have good effect.
Containing substantial amounts of lactic bacteria useful in Yoghourt, lactic acid bacteria has similar growth conditions, both may be used to yeast
To utilize glucose, fructose and maltose etc. to ferment, under anaerobic, yeast fermentation produces ethanol, and lactic acid bacteria is sent out
Ferment produces lactic acid, and yeast can provide the somatomedin of necessity for the growth of lactic acid bacteria simultaneously.The lactic acid that fermentation produces can be with
There is esterification in the ethanol (ethanol) that yeast fermentation produces, improves steamed bread and taste and flavor, improves the fragrance of steamed bread.Breast
Acid bacterium can decompose the protein in food, saccharide, synthetic cellulose, also has faint capacity of decomposition to fat, can significantly improve
Food digestion rate and biological value, thus improve the nutritive value of steamed bread.
The Lactis In Yoghurt simultaneously added can also ferment Pericarpium Citri Reticulatae and Radix Glycyrrhizae further, is made by the degraded of microorganism
With, effective ingredient and active substance in Pericarpium Citri Reticulatae and Radix Glycyrrhizae are farthest discharged, it is also possible to produce new active matter
Matter, can farthest play Pericarpium Citri Reticulatae and the drug effect of Radix Glycyrrhizae and effect.
The percentage by weight of Yoghourt is 1-10%, preferably 3-8%, along with the increase of Yoghourt consumption, content of lactic acid bacteria
Increasing, the specific volume of steamed bread increases, and acidity increases, Improving flavor, and lactic acid bacteria can be degraded Pericarpium Citri Reticulatae and Radix Glycyrrhizae well, the mouthfeel of steamed bread
Very well；But when Yoghourt consumption is excessive, the tart flavour of steamed bread is it is obvious that mouthfeel reduces.
In common steamed bread raw material, add Yoghourt, Pericarpium Citri Reticulatae and Radix Glycyrrhizae, use lactic acid bacteria and yeast co-fermentation, can
To improve the nutritive value of steamed bread, mouthfeel, local flavor, farthest play Pericarpium Citri Reticulatae and the drug effect of Radix Glycyrrhizae and effect, produce battalion
Foster value is high, taste and flavor is good, has the steamed bread of the effect such as relieving cough and resolving phlegm, promoting the production of body fluid to quench thirst.
The method making Pericarpium Citri Reticulatae steamed bread, comprises the following steps:
1) little for Pericarpium Citri Reticulatae granule, Radix Glycyrrhizae, flour and white sugar are mixed, obtain mixture；
2) mixture is put in dough mixing machine, be added into water, Yoghourt, yeast and swelling agent successively and carry out dough-making powder, make face
Group；
3) dough is put into molding in bun stuffing machine, obtain molding steamed bread；
4) molding steamed bread is fermented, obtain the steamed bread of fermentation；
5) steamed bread of fermentation is put in steamer cook；
6) the steamed bread cooling after cooking, packaging warehouse-in, i.e. obtain Pericarpium Citri Reticulatae steamed bread.
Preferably, step 2) in the temperature of water that uses be 30-45 DEG C.
Preferably, step 2) time of neutral plane is 4-6 minute.
Preferably, step 4) in fermentation condition be: temperature 30-40 DEG C, relative humidity 60-80%, 3-5 hour time.
Between when fermenting shorter time, steamed bun volume is less, and mouthfeel is harder, lactic acid produce acid amount deficiency, taste is flat；And the time mistake fermented
Long, lactic acid can produce the lactic acid of excess, and steamed bread can be made to turn sour, and gluten is loose, and volume declines, and the quality of steamed bread then can decline.
Preferably, step 5) in time of cooking be 10-15min.
The invention has the beneficial effects as follows: (1) is added into Yoghourt, containing substantial amounts of lactic bacteria useful in Yoghourt, lactic acid produces
Lactic acid can with yeast fermentation produce ethanol (ethanol) occur esterification, improve the taste and flavor of steamed bread, improve
The fragrance of steamed bread；(2) it is added into there is Pericarpium Citri Reticulatae and the Radix Glycyrrhizae of the highest medical value, the drug effect of Pericarpium Citri Reticulatae and Radix Glycyrrhizae can be played,
Produce the steamed bread with effects such as relieving cough and resolving phlegm, nourishing the lung to arrest cough and promoting the production of body fluid to quench thirst；(3) lactic acid bacteria in Yoghourt can also enter one
Step fermentation Pericarpium Citri Reticulatae and Radix Glycyrrhizae, maximum by the effective ingredient in the Degradation of microorganism, Pericarpium Citri Reticulatae and Radix Glycyrrhizae and active substance
Discharge to degree, new active substance can also be produced simultaneously, farthest play Pericarpium Citri Reticulatae and the drug effect of Radix Glycyrrhizae and merit
Effect, improves the nutritive value of steamed bread.
Detailed description of the invention
Embodiment 1
A kind of Pericarpium Citri Reticulatae steamed bread, including the following components of percentage by weight:
The method making Pericarpium Citri Reticulatae steamed bread, comprises the following steps:
1) by size be the little granule of 2mm Pericarpium Citri Reticulatae, 1mm Radix Glycyrrhizae, flour and white sugar mixing, obtain mixture；
2) mixture is put in dough mixing machine, be added into water, Yoghourt, yeast and swelling agent successively and carry out dough-making powder 4 minutes, system
Become dough；The temperature of the water wherein used is 30 DEG C.
3) dough is put into molding in bun stuffing machine, obtain molding steamed bread；
4) being 35 DEG C by molding steamed bread in temperature, relative humidity is 60% time, ferments 5 hours, obtains the steamed bread of fermentation；
5) steamed bread of fermentation is put into steamer cooks 10min；
6) the steamed bread cooling after cooking, packaging warehouse-in, i.e. obtain Pericarpium Citri Reticulatae steamed bread.
Made by the Pericarpium Citri Reticulatae steamed bread that obtains is of high nutritive value, in good taste, local flavor is good, have relieving cough and resolving phlegm, nourishing the lung to arrest cough and
Effect of promoting the production of body fluid to quench thirst.
Embodiment 2
A kind of Pericarpium Citri Reticulatae steamed bread, including the following components of percentage by weight:
The method making Pericarpium Citri Reticulatae steamed bread, comprises the following steps:
1) by size be the little granule of 3mm Pericarpium Citri Reticulatae, 2mm Radix Glycyrrhizae, flour and white sugar mixing, obtain mixture；
2) mixture is put in dough mixing machine, be added into water, Yoghourt, yeast and swelling agent successively and carry out dough-making powder 5 minutes, system
Become dough；The temperature of the water wherein used is 40 DEG C.
3) dough is put into molding in bun stuffing machine, obtain molding steamed bread；
4) being 40 DEG C by molding steamed bread in temperature, relative humidity is 80% time, ferments 3 hours, obtains the steamed bread of fermentation；
5) steamed bread of fermentation is put into steamer cooks 10min；
6) the steamed bread cooling after cooking, packaging warehouse-in, i.e. obtain Pericarpium Citri Reticulatae steamed bread.
Made by the Pericarpium Citri Reticulatae steamed bread that obtains is of high nutritive value, in good taste, local flavor is good, have relieving cough and resolving phlegm, nourishing the lung to arrest cough and
Effect of promoting the production of body fluid to quench thirst.
Embodiment 3
A kind of Pericarpium Citri Reticulatae steamed bread, including the following components of percentage by weight:
The method making Pericarpium Citri Reticulatae steamed bread, comprises the following steps:
1) by size be the little granule of 3mm Pericarpium Citri Reticulatae, 1mm Radix Glycyrrhizae, flour and white sugar mixing, obtain mixture；
2) mixture is put in dough mixing machine, be added into water, Yoghourt, yeast and swelling agent successively and carry out dough-making powder 6 minutes, system
Become dough；The temperature of the water wherein used is 35 DEG C.
3) dough is put into molding in bun stuffing machine, obtain molding steamed bread；
4) being 35 DEG C by molding steamed bread in temperature, relative humidity is 70% time, ferments 4 hours, obtains the steamed bread of fermentation；
5) steamed bread of fermentation is put into steamer cooks 12min；
6) the steamed bread cooling after cooking, packaging warehouse-in, i.e. obtain Pericarpium Citri Reticulatae steamed bread.
Made by the Pericarpium Citri Reticulatae steamed bread that obtains is of high nutritive value, in good taste, local flavor is good, have relieving cough and resolving phlegm, nourishing the lung to arrest cough and
Effect of promoting the production of body fluid to quench thirst.
Embodiment 4
A kind of Pericarpium Citri Reticulatae steamed bread, including the following components of percentage by weight:
The method making Pericarpium Citri Reticulatae steamed bread, comprises the following steps:
1) by size be the little granule of 3mm Pericarpium Citri Reticulatae, 1mm Radix Glycyrrhizae, flour and white sugar mixing, obtain mixture；
2) mixture is put in dough mixing machine, be added into water, Yoghourt, yeast and swelling agent successively and carry out dough-making powder 6 minutes, system
Become dough；The temperature of the water wherein used is 35 DEG C.
3) dough is put into molding in bun stuffing machine, obtain molding steamed bread；
4) being 35 DEG C by molding steamed bread in temperature, relative humidity is 75% time, ferments 4.5 hours, obtains the steamed bread of fermentation；
5) steamed bread of fermentation is put into steamer cooks 13min；
6) the steamed bread cooling after cooking, packaging warehouse-in, i.e. obtain Pericarpium Citri Reticulatae steamed bread.
Made by the Pericarpium Citri Reticulatae steamed bread that obtains is of high nutritive value, in good taste, local flavor is good, have relieving cough and resolving phlegm, nourishing the lung to arrest cough and
Effect of promoting the production of body fluid to quench thirst.
Embodiment 5
A kind of Pericarpium Citri Reticulatae steamed bread, including the following components of percentage by weight:
The method making Pericarpium Citri Reticulatae steamed bread, comprises the following steps:
1) by size be the little granule of 5mm Pericarpium Citri Reticulatae, 3mm Radix Glycyrrhizae, flour and white sugar mixing, obtain mixture；
2) mixture is put in dough mixing machine, be added into water, Yoghourt, yeast and swelling agent successively and carry out dough-making powder 6 minutes, system
Become dough；The temperature of the water wherein used is 45 DEG C.
3) dough is put into molding in bun stuffing machine, obtain molding steamed bread；
4) being 40 DEG C by molding steamed bread in temperature, relative humidity is 80% time, ferments 5 hours, obtains the steamed bread of fermentation；
5) steamed bread of fermentation is put into steamer cooks 15min；
6) the steamed bread cooling after cooking, packaging warehouse-in, i.e. obtain Pericarpium Citri Reticulatae steamed bread.
Made by the Pericarpium Citri Reticulatae steamed bread that obtains is of high nutritive value, in good taste, local flavor is good, have relieving cough and resolving phlegm, nourishing the lung to arrest cough and
Effect of promoting the production of body fluid to quench thirst.
Steamed bread fragrance foot prepared by embodiment 1-5, milk substantially and has soft tart flavour, and flavour is sufficient, soft flexible, also
There is effect of relieving cough and resolving phlegm, nourishing the lung to arrest cough and promoting the production of body fluid to quench thirst.
The Quality Detection result of steamed bread prepared by embodiment 1-5 is as follows:
Claims (8)
1. a Pericarpium Citri Reticulatae steamed bread, it is characterised in that include the following components of percentage by weight:
Pericarpium Citri Reticulatae steamed bread the most according to claim 1, it is characterised in that Pericarpium Citri Reticulatae that the little granule of Pericarpium Citri Reticulatae is dried by monoblock pulverize and
, the short grained size of Pericarpium Citri Reticulatae is 2-5mm.
Pericarpium Citri Reticulatae steamed bread the most according to claim 1, it is characterised in that the size of Radix Glycyrrhizae is 1-3mm.
4. the method for making Pericarpium Citri Reticulatae steamed bread according to any one of claim 1-3, it is characterised in that comprise the following steps:
1) little for Pericarpium Citri Reticulatae granule, Radix Glycyrrhizae, flour and white sugar are mixed, obtain mixture；
2) mixture is put in dough mixing machine, be added into water, Yoghourt, yeast and swelling agent successively and carry out dough-making powder, make dough；
3) dough is put into molding in bun stuffing machine, obtain molding steamed bread；
4) molding steamed bread is fermented, obtain the steamed bread of fermentation；
5) steamed bread of fermentation is put in steamer cook；
6) the steamed bread cooling after cooking, packaging warehouse-in, i.e. obtain Pericarpium Citri Reticulatae steamed bread.
Method the most according to claim 4, it is characterised in that step 2) in the temperature of water that uses be 30-45 DEG C.
Method the most according to claim 4, it is characterised in that step 2) the neutral plane time is 4-6 minute.
Method the most according to claim 4, it is characterised in that step 4) in fermentation condition be: temperature 30-40 DEG C, phase
To humidity 60-80%, 3-5 hour time.
Method the most according to claim 4, it is characterised in that step 5) in time of cooking be 10-15min.
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| CN201610768285.2A CN106261608A (en) | 2016-08-30 | 2016-08-30 | A kind of Pericarpium Citri Reticulatae steamed bread and preparation method thereof |
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| CN107212051A (en) * | 2017-06-13 | 2017-09-29 | 蚌埠市金旺食品有限公司 | A kind of preparation method for improving cake shelf-life and the close property of matter |
| CN107969616A (en) * | 2017-12-23 | 2018-05-01 | 安徽省临泉县金谷面粉有限公司 | A kind of flour with clearing lung and eliminating phlegm and preparation method thereof |
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Application publication date: 20170104 |