CN106418163A - Rice wine potato health-care steamed buns and making method thereof - Google Patents
Rice wine potato health-care steamed buns and making method thereof Download PDFInfo
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- CN106418163A CN106418163A CN201610829788.6A CN201610829788A CN106418163A CN 106418163 A CN106418163 A CN 106418163A CN 201610829788 A CN201610829788 A CN 201610829788A CN 106418163 A CN106418163 A CN 106418163A
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Abstract
The invention relates to rice wine potato health-care steamed buns. According to a formula, the steamed buns comprise, by weight, 90-120 parts of flour, 25-35 parts of potato powder, 40-52 parts of water, 35-45 parts of old dough, 4-6 parts of rice wine fermentation liquor, 0.20-0.35 part of sodium carbonate and 0.20-0.30 part of salt. The made buns are good in elasticity and natural white inside and outside, have a strong wheat flavor and a tough and chewy taste, are tasted sweet and overcome the defect that in the prior art, yeast steamed buns adhere to teeth.
Description
Technical field
The present invention relates to food technology field, more particularly, to yellow wine Rhizoma Solani tuber osi health-care steamed bread and preparation method thereof.
Background technology
Wheaten food is people's daily life, indispensable staple food in three meals in a day, and the quality of wheaten food and its mouthfeel all constantly affect
The every canteen people is intended to and healthy.
And how the wheaten food such as steamed bread in the market and steamed bun is formed by yeast powder direct fermentation, the wheaten food after cooking is sent out
Viscous, poor flexibility, that is, it has often been said that not chewiness.And flour when not participating in brightening agent, the steamed bread steaming or steamed bun are sent out
Huang, the appetite of impact people.
Having, the steamed bread on market, multiplex greatly flour of choosing is made, maintaining the mat woven of fine bamboo strips seven nutrient of people's life, cellulose is big
Amount runs off, and causes the unbalanced of staple food nutrition, the body of people, has been short of fiber-like composition, and one will produce obesity, constipation, height
Blood pressure, diabetes, wait a series of diseases.
In recent years although there being wholewheat flour, but the steamed bread made is not very good eating, and has the abnormal smells from the patient of Sheng Maifupi, and limits
The common people eat.
Content of the invention
The technical problems such as the wheaten food made for yeast powder of the prior art is tacky, poor flexibility and jaundice, this
Invention provides a kind of yellow wine Rhizoma Solani tuber osi health-care steamed bread and preparation method thereof.
For achieving the above object, the invention discloses a kind of yellow wine Rhizoma Solani tuber osi health-care steamed bread, its formula includes by weight
Following component：
90-120 part flour, 25-35 part dehydrated potato powder, 40-52 part water, the old leaven of 35-45 part, 4-6 part yellow wine fermentation liquid,
0.20-0.35 part sodium carbonate (dietary alkali), 0.4-0.7 part Paris white and 0.20-0.30 part salt.
Further, described formula includes following component by weight：
100 parts of flour, 30 parts of dehydrated potato powders, 47 parts of water, 40 parts of old leavens, 5 parts of yellow wine fermentation liquid, 0.26 part of sodium carbonate
(dietary alkali), 0.5 part of Paris white and 0.26 portion of salt.
Further, described formula also includes the fennel powder of 0.1-0.2 part.
Further, the component of described yellow wine fermentation liquid includes by weight：70-100 part flour, 300-500 part water and 1
Part leaven.
Further, described yellow wine fermentation liquid, its component includes by weight：80-90 part flour, 320-400 part water and 1
Part leaven.
Further, described leaven is distillers yeast.
Further, the preparation method of described yellow wine fermentation liquid, it comprises the steps：
Step one：Weigh flour, water and leaven according to above-mentioned component proportioning；
Step 2：Flour, water and leaven are put in container, mix homogeneously after fermentation 4-6 day；
The fermentation first day, if any flour floating, pulverize this floating flour with strainer, so that flour is precipitated；
Fermentation next day, float if any flour, then stir once；
Ferment the 3rd, then seal continuing fermentation after stirring, finally obtain yellow wine fermentation liquid.
The preparation method of above-mentioned yellow wine Rhizoma Solani tuber osi health-care steamed bread, it comprises the steps：
Step A：Weigh flour, dehydrated potato powder, water, old leaven, yellow wine fermentation liquid, sodium carbonate (dietary alkali), salt according to proportioning
And fennel powder, mix homogeneously dough-making powder is agglomerating, till dough surface light is tack-free；
Step B：Some flour is sprinkled on panel, kneads dough, the bubble of fermentation is driven, so that dough is rich in biceps；
Step C：Manufacture, dough is divided into 100 grams of little dough, rolls into a ball into steamed bread shape；
Step D：Proof, the fermentation room that steamed bread semifinished product is put into 35-38 degree proofs, time 40-60 minute；
Step E：Steam, steamed bread semifinished product is put in boiled water pot, air steam 20 minutes i.e. ripe.
Further, described old leaven is formed by 20 parts of flour, 10 parts of water and 0.04 part of yeast powder mixed fermentation, will be upper
State flour, water and the yeast powder of proportioning and become dough, ferment 8 hours, after volumetric expansion to more than 2 times of original volume, obtain old face
Fertile finished product.
The technique scheme of the present invention has the advantages that：The steamed bread elasticity that the present invention makes is good, inside and outside is
Natural is white, and wheat fragrance road is dense, elastic good, mouthfeel chewiness, and face is pleasantly sweet, and eliminates yeast steamed bread in prior art and stick to one's teeth
The drawbacks of.
Specific embodiment
With reference to embodiment, embodiments of the present invention are described in further detail.Following examples are used for illustrating this
Invention, but can not be used for limiting the scope of the present invention.
In describing the invention in addition it is also necessary to explanation, unless otherwise clearly defined and limited, term " installation ",
" being connected ", " connection " should be interpreted broadly, for example, it may be being fixedly connected or being detachably connected, or integratedly connect
Connect；Can be to be mechanically connected or electrically connect；Can be to be joined directly together it is also possible to be indirectly connected to by intermediary.Right
For those of ordinary skill in the art, visual concrete condition understands above-mentioned term concrete meaning in the present invention.
A kind of yellow wine Rhizoma Solani tuber osi health-care steamed bread that the present embodiment provides, its formula includes following component by weight：
110 parts of flour, 31 parts of dehydrated potato powders, 48 parts of water, 41 parts of old leavens, 5.1 parts of yellow wine fermentation liquid, 0.3 part of sodium carbonate,
0.26 portion of salt, 0.5 part of Paris white and 0.16 part of fennel powder
Yellow wine fermentation liquid, its component includes by weight：80-90 part flour, 320-400 part water and 1 part of distillers yeast.
The preparation method of yellow wine fermentation liquid, it comprises the steps：
Step one：Weigh flour, water and leaven according to above-mentioned component proportioning；
Step 2：Flour, water and leaven are put in container, mix homogeneously after fermentation 4 days；
The fermentation first day, if any flour floating, pulverize this floating flour with strainer, so that flour is precipitated；
Fermentation next day, float if any flour, then stir once；
Ferment the 3rd, then seal continuing fermentation after stirring, finally obtain yellow wine fermentation liquid.
The preparation method of above-mentioned yellow wine Rhizoma Solani tuber osi health-care steamed bread, it comprises the steps：
Step A：Weigh flour, dehydrated potato powder, water, old leaven, yellow wine fermentation liquid, sodium carbonate (dietary alkali), salt according to proportioning
And fennel powder, mix homogeneously dough-making powder is agglomerating, till dough surface light is tack-free；
Step B：Some flour is sprinkled on panel, kneads dough, the bubble of fermentation is driven, so that dough is rich in biceps；
Step C：Manufacture, dough is divided into 100 grams of little dough, rolls into a ball into steamed bread shape；
Step D：Proof, the fermentation room that steamed bread semifinished product is put into 35-38 degree proofs, time 40-60 minute；
Step E：Steam, steamed bread semifinished product is put in boiled water pot, air steam 20 minutes i.e. ripe.
And old leaven is formed by 20 parts of flour, 10 parts of water and 0.04 part of yeast powder mixed fermentation, by the face of said ratio
Powder, water and yeast powder with become dough, ferment 8 hours, after volumetric expansion to more than 2 times of original volume, obtain old leaven finished product.
The steamed bread elasticity that the present invention makes is good, inside and outside be natural white, wheat fragrance road is dense, elastic good, mouthfeel chewiness,
Face is pleasantly sweet, and eliminates the drawbacks of in prior art, yeast steamed bread sticks to one's teeth.
The yellow wine fermentation liquid main component being prepared from by the present invention, in addition to second alcohol and water, also contains 18 kinds of aminoacid, its
In have 8 kinds to be that human body itself can not synthesize and necessary；This 8 kinds of aminoacid, the content in yellow wine is than commensurability medicated beer and Portugal
Many one to the several times of grape wine.It is easy to digest by the wheaten food that this yellow wine fermentation liquid is made, and there is the function of relaxing muscles and tendons and activating QI and blood in the collateral, yellow wine is sent out
Zymotic fluid contains abundant vitamin B group, such as vitamin B1, B2, nicotinic acid, Vitamin E, is conducive to beauty treatment, defying age.Yellow wine is sent out
In zymotic fluid, Zn content is many, such as the milligram of 0.70-0.90 containing zinc in every 100 milliliters of yellow wine fermentation liquid, and zinc is energy metabolism and albumen
The important component of matter synthesis, during zinc deficiency, appetite, the sense of taste all can go down, and sexual function also declines.
The yellow wine fermentation liquid also effect with extra conductant ingredient itself, adds appropriate Paris white in component and is used for supplementing
Calcium constituent needed by human, and the interpolation of yellow wine fermentation liquid, then be conducive to the calcareous absorption of human body, and the present invention demonstrate,proves through overtesting
Real, the steamed bread of the present invention can with active balance meals, there is good health care.
And with respect to common wheat steamed bread, with more the health care of anti-cancer and anticancer.
Embodiments of the invention in order to example and description for the sake of and be given, and be not exhaustively or by this
Bright it is limited to disclosed form.Many modifications and variations are obvious for the ordinary skill in the art.Choosing
Selecting and describe embodiment is in order to the principle of the present invention and practical application are more preferably described, and makes those of ordinary skill in the art
It will be appreciated that the present invention is thus design is suitable to the various embodiments with various modifications of special-purpose.
Claims (9)
1. yellow wine Rhizoma Solani tuber osi health-care steamed bread is it is characterised in that its formula includes following component by weight：
90-120 part flour, 25-35 part dehydrated potato powder, 40-52 part water, the old leaven of 35-45 part, 4-6 part yellow wine fermentation liquid,
0.20-0.35 part sodium carbonate (dietary alkali), 0.4-0.7 part Paris white and 0.20-0.30 part salt.
2. yellow wine Rhizoma Solani tuber osi health-care steamed bread according to claim 1 it is characterised in that described formula include by weight with
Lower component：
100 parts of flour, 30 parts of dehydrated potato powders, 47 parts of water, 40 parts of old leavens, 5 parts of yellow wine fermentation liquid, 0.26 part of sodium carbonate (alkali
Face), 0.5 part of Paris white and 0.26 portion of salt.
3. yellow wine Rhizoma Solani tuber osi health-care steamed bread according to claim 1 is it is characterised in that described formula also includes 0.1-0.2
The fennel powder of part.
4. yellow wine Rhizoma Solani tuber osi health-care steamed bread according to claim 1 is it is characterised in that the component of described yellow wine fermentation liquid is pressed
Weight meter includes：70-100 part flour, 300-500 part water and 1 portion of leaven.
5. yellow wine Rhizoma Solani tuber osi health-care steamed bread according to claim 4 is it is characterised in that described yellow wine fermentation liquid, its component
Include by weight：80-90 part flour, 320-400 part water and 1 portion of leaven.
6. yellow wine Rhizoma Solani tuber osi health-care steamed bread according to claim 4 is it is characterised in that described leaven is distillers yeast.
7. yellow wine Rhizoma Solani tuber osi health-care steamed bread according to claim 4 is it is characterised in that the preparation side of described yellow wine fermentation liquid
Method, it comprises the steps：
Step one：Weigh flour, water and leaven according to above-mentioned component proportioning；
Step 2：Flour, water and leaven are put in container, mix homogeneously after fermentation 4-6 day；
The fermentation first day, if any flour floating, pulverize this floating flour with strainer, so that flour is precipitated；
Fermentation next day, float if any flour, then stir once；
Ferment the 3rd, then seal continuing fermentation after stirring, finally obtain yellow wine fermentation liquid.
8. the preparation method of the yellow wine Rhizoma Solani tuber osi health-care steamed bread described in any one of claim 1-7, it comprises the steps：
Step A：Weigh flour, dehydrated potato powder, water, old leaven, yellow wine fermentation liquid, sodium carbonate (dietary alkali), salt and little according to proportioning
Fructus Foeniculi powder, mix homogeneously dough-making powder is agglomerating, till dough surface light is tack-free；
Step B：Some flour is sprinkled on panel, kneads dough, the bubble of fermentation is driven, so that dough is rich in biceps；
Step C：Manufacture, dough is divided into 100 grams of little dough, rolls into a ball into steamed bread shape；
Step D：Proof, the fermentation room that steamed bread semifinished product is put into 35-38 degree proofs, time 40-60 minute；
Step E：Steam, steamed bread semifinished product is put in boiled water pot, air steam 20 minutes i.e. ripe.
9. preparation method according to claim 8 it is characterised in that described old leaven by 20 parts of flour, 10 parts of water and
0.04 part of yeast powder mixed fermentation forms, by the flour of said ratio, water and yeast powder with become dough, ferment 8 hours, volume
Old leaven finished product is obtained after being expanded to more than 2 times of original volume.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610829788.6A CN106418163A (en) | 2016-09-19 | 2016-09-19 | Rice wine potato health-care steamed buns and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610829788.6A CN106418163A (en) | 2016-09-19 | 2016-09-19 | Rice wine potato health-care steamed buns and making method thereof |
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| CN106418163A true CN106418163A (en) | 2017-02-22 |
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Cited By (2)
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| CN107223860A (en) * | 2017-06-29 | 2017-10-03 | 山宣凯 | A kind of yellow rice wine steamed bun and preparation method thereof |
| CN110892968A (en) * | 2019-11-29 | 2020-03-20 | 韦殿辉 | Flour pre-fermentation technology-based health-care steamed bun making method |
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Cited By (2)
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|---|---|---|---|---|
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| CN110892968A (en) * | 2019-11-29 | 2020-03-20 | 韦殿辉 | Flour pre-fermentation technology-based health-care steamed bun making method |
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Application publication date: 20170222 |
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