CN1067852C - Steamed bun of fragrant wheat germ - Google Patents
Steamed bun of fragrant wheat germ Download PDFInfo
- Publication number
- CN1067852C CN1067852C CN98118100A CN98118100A CN1067852C CN 1067852 C CN1067852 C CN 1067852C CN 98118100 A CN98118100 A CN 98118100A CN 98118100 A CN98118100 A CN 98118100A CN 1067852 C CN1067852 C CN 1067852C
- Authority
- CN
- China
- Prior art keywords
- wheat germ
- steamed bun
- fragrant
- flour
- steamed bread
- Prior art date
- 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.)
- Expired - Fee Related
Links
Abstract
The present invention belongs to a wheaten food, particularly to fragrant wheat germ steamed bread. Every 100kg of flour is added with a certain amount of wheat germ flour, dry viable yeast, white sugar, edible multiple baking powder and tap water to be kneaded and made into steamed bread which is cooked by steam after leavening at a certain temperature for certain time. The present invention has the characteristics of higher content of various nutrient components than that of the market sour dough steamed bread, no hardness, hard souring, fragrant and sweet taste and no astringent taste.
Description
The invention belongs to a kind of pastries, particularly steamed bun of fragrant wheat germ.
Steamed bun is that northern China people's staple food is self-evident.Along with the development of society, growth in the living standard, the variation that people require staple food, nowadays the southerner also more and more likes eating pastries, particularly steamed bun, boiled dumpling and steamed stuffed bun.Existing steamed bun generally is to adopt flour to add old leaven ferment making or flour with the yeast powder ferment making.If it is improper that the steamed bun operation that preceding kind method is made is grasped, turn sour the astringent taste of having tasted easily; The steamed bun that back kind method is made hardens after doing, and mouthfeel is poor.Generally speaking, existing steamed bun, except above-mentioned being not enough to, the content of various nutritions is not high yet.
The purpose of this invention is to provide a kind of being difficult for turns sour, and does not have astringent taste, does not harden, edible fragrant and sweet good to eat, the high steamed bun of fragrant wheat germ of various nutrition content.
Steamed bun of fragrant wheat germ is to be added into wheat germ powder 0.1～50kg with every 100kg flour, yeast 0.2～3kg works, white sugar 0.1～15kg, edible baking powder 0.2～3kg, running water 17～25kg, putting above proportion raw material into dough kneading machine and get togather face, make steamed bun, is to cook with steam after proofing 20～60m under 15～36 ℃ the condition to manufacture in temperature.
The face that adopts the above-mentioned raw materials ratio to get togather can be used for wrapping boiled dumpling or cooking steamed stuffed bun.
Embodiments of the invention:
1.100kg flour adds wheat embryo 0.1kg, the yeast 0.2kg that works, and white sugar 0.1kg, edible baking powder 0.2kg, running water 17kg puts dough kneading machine into and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 20m under 36 ℃ the condition.
2.100kg flour is added into wheat germ powder 5kg, the yeast 0.6kg that works, and white sugar 2kg, edible baking powder 0.6kg, running water 19kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 30m under 32 ℃ the condition.
3.100kg flour is added into wheat germ powder 10kg, the yeast 1kg that works, and white sugar 5kg, edible baking powder 1kg, running water 20kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 40m under 28 ℃ the condition.
4.100kg flour is added into wheat germ powder 20kg, the yeast 1.5kg that works, and white sugar 8kg, edible baking powder 1.5kg, running water 21kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 45m under 22 ℃ the condition.
5.100kg flour is added into wheat germ powder 30kg, the yeast 2kg that works, and white sugar 12kg, edible baking powder 2kg, running water 23kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 50m under 18 ℃ the condition.
6.100kg flour is added into wheat germ powder 50kg, the yeast 3kg that works, and white sugar 15kg, edible baking powder 3kg, running water 25kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 60m under 15 ℃ the condition.
More than the face that gets togather among 6 embodiment all can be used for wrapping boiled dumpling or cooking steamed stuffed bun.
Steamed bun of fragrant wheat germ and commercially available old face steamed bun, through the health food quality monitoring testing station check of Guangxi Zhuang Autonomous Region Bureau of Technical Supervision relatively, all than higher, it the results are shown in Table 1 to the content of each nutrition of steamed bun of fragrant wheat germ.
Table 1: steamed bun of fragrant wheat germ and commercially available old face steamed bun nutrition content contrast
| Nutrition | Commercially available old face steamed bun | Steamed bun of fragrant wheat germ |
| Crude protein (g/100g is in butt) | 10.7 | 13.3 |
| Plant fat (g/100g is in butt) | 0.6 | 2.4 |
| Vitamin E (mg/100g butt) | 0.65 | 9.08 |
| Vitamin B1 (mg/100g butt) | 0.02 | 0.09 |
| Vitamin B2 (mg/100g butt) | 0.02 | 0.08 |
| Niacin (mg/100g butt) | 5.51 | 20.13 |
| Selenium (mg/100g butt) | 0.011 | 0.028 |
| Iron (mg/100g butt) | 1.57 | 2.72 |
| Phosphorus (mg/100g butt) | 0.096 | 0.36 |
| Total amino acid content (g/100g butt) | 10.36 | 11.87 |
Steamed bun of fragrant wheat germ meets national food hygienic standard, its not only various nutrient composition content height, and do not harden, be difficult for turning sour, edible fragrant and sweet good to eat, there is not astringent taste.
Claims (1)
1. steamed bun of fragrant wheat germ, it is characterized in that every 100kg flour is added into wheat germ powder 0.1～50kg, yeast 0.2～3kg works, white sugar 0.1～15kg, edible baking powder 0.2～3kg, running water 17～25kg puts above proportion raw material into dough kneading machine and gets togather face, make steamed bun, after temperature is to proof 20～60m under 15～36 ℃ of conditions, cook with steam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98118100A CN1067852C (en) | 1998-08-27 | 1998-08-27 | Steamed bun of fragrant wheat germ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98118100A CN1067852C (en) | 1998-08-27 | 1998-08-27 | Steamed bun of fragrant wheat germ |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1209275A CN1209275A (en) | 1999-03-03 |
| CN1067852C true CN1067852C (en) | 2001-07-04 |
Family
ID=5225877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98118100A Expired - Fee Related CN1067852C (en) | 1998-08-27 | 1998-08-27 | Steamed bun of fragrant wheat germ |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1067852C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333660C (en) * | 2005-07-02 | 2007-08-29 | 鉴玉民 | Baked steamed bread sheet and its producing method |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100366162C (en) * | 2004-03-19 | 2008-02-06 | 深圳市海川实业股份有限公司 | Bread premixing powder containing wheat germ powder |
| CN102613264B (en) * | 2012-04-01 | 2013-07-31 | 范征 | Leavening old dough juice, leavening composition and leavening process |
| CN103564309A (en) * | 2012-07-30 | 2014-02-12 | 郭美朝 | Method for preparing nutritional vital ground wheat steamed buns |
| CN104381845A (en) * | 2014-10-31 | 2015-03-04 | 张鹏 | Steamed bun with wheat germ and vegetables |
| CN104996884A (en) * | 2015-07-17 | 2015-10-28 | 河南实佳面粉有限公司 | Complete wheat germ flour production method |
| CN105661307B (en) * | 2016-01-24 | 2018-08-24 | 山东农业大学 | A kind of wheat perfume (or spice) steamed bun and preparation method thereof |
| CN107410868B (en) * | 2017-08-09 | 2020-12-01 | 乔磊 | Black termitomyces albuminosus anti-aging steamed bread and preparation method thereof |
| CN110959803A (en) * | 2019-12-25 | 2020-04-07 | 邢广乐 | Method for making edible steamed bread |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85101461A (en) * | 1984-10-16 | 1986-04-10 | 列肯-贝茨翠德·穆赫伦德贝克比却比有限公司 | The method of the production of bread dough |
| CN1078856A (en) * | 1992-05-19 | 1993-12-01 | 中江县城关粮油食品站 | The production new technique of machine-made steamed bun |
| CN1161146A (en) * | 1996-04-02 | 1997-10-08 | 陈志才 | Dough proving method for making steamed bread |
-
1998
- 1998-08-27 CN CN98118100A patent/CN1067852C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN85101461A (en) * | 1984-10-16 | 1986-04-10 | 列肯-贝茨翠德·穆赫伦德贝克比却比有限公司 | The method of the production of bread dough |
| CN1078856A (en) * | 1992-05-19 | 1993-12-01 | 中江县城关粮油食品站 | The production new technique of machine-made steamed bun |
| CN1161146A (en) * | 1996-04-02 | 1997-10-08 | 陈志才 | Dough proving method for making steamed bread |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100333660C (en) * | 2005-07-02 | 2007-08-29 | 鉴玉民 | Baked steamed bread sheet and its producing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1209275A (en) | 1999-03-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101095805B1 (en) | Method for preparing natural sourdough and method for preparing dough for bread using the natural sourdough | |
| CN105638834A (en) | Taglam flour food and making method thereof | |
| CN102726669A (en) | Steamed stuffed coarse cereal bun and preparation method thereof | |
| CN104982812A (en) | Method for preparing steamed bread containing potato powder | |
| CN1067852C (en) | Steamed bun of fragrant wheat germ | |
| KR100977848B1 (en) | Breads containing extracts from Ligularia fisheri, Heracleum moellendorffii and Angelica gigas Nakai and preparing method thereof | |
| CN102090567A (en) | Quick-frozen steamed bread with bread flavor and making method thereof | |
| CN106616305A (en) | Pear residue dietary fiber steamed bread and production method thereof | |
| CN101081042A (en) | Method for making corn bread | |
| CN111296533A (en) | Dried orange peel vegetarian biscuit | |
| CN106720027A (en) | Flour improver and its application and product | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| CN102228068B (en) | Health-care konjac green onion pancake and preparation method thereof | |
| CN107197909A (en) | A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic | |
| CN1297687A (en) | Nutritious black bread and its production process | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| CN111903904A (en) | Noodles added with lotus seed powder and preparation method thereof | |
| CN112120055A (en) | Fresh milk cake without pigment and essence and its preparation method | |
| KR100968834B1 (en) | Method of manufacturing food dough comprising baked potatoe | |
| CN106465741A (en) | The dried meat floss volume making of Rhizoma Solani tuber osi and its processing method | |
| CN107624907A (en) | A kind of Novel tea and its manufacture craft | |
| CN108552290A (en) | A kind of finger biscuit and preparation method thereof | |
| CN108029723A (en) | A kind of shortcake cyperue esculentus bean dreg biscuit and preparation method | |
| KR102414172B1 (en) | Preparation method of fermented rice bread using fermented rice sourdough starter having Nuruk powder | |
| KR20120116709A (en) | Bread containing barley and elm and method for making the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |