CN106942589A - A kind of wheat embryo steamed bun and its manufacture craft - Google Patents
A kind of wheat embryo steamed bun and its manufacture craft Download PDFInfo
- Publication number
- CN106942589A CN106942589A CN201710195550.7A CN201710195550A CN106942589A CN 106942589 A CN106942589 A CN 106942589A CN 201710195550 A CN201710195550 A CN 201710195550A CN 106942589 A CN106942589 A CN 106942589A
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- parts
- wheat
- steamed bun
- steamed
- bun
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- Pending
Links
- 241000209140 Triticum Species 0.000 title claims abstract description 60
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 60
- 210000001161 mammalian embryo Anatomy 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 235000012054 meals Nutrition 0.000 claims abstract description 4
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000235070 Saccharomyces Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003086 colorant Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000003313 weakening effect Effects 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 discloses a kind of wheat embryo steamed bun and its manufacture craft, its raw material is constituted as follows by mass parts：Major ingredient：100 130 parts of wheat flour, 26 parts of wheat germ powder, 37 parts of soy meal, 9 12 parts of corn flour；Auxiliary material：25 parts of white sugar, 0.8 part of yeast, 13 parts of salt, 42 50 parts of water.While present invention proportioning improves local flavor, mouthfeel and the nutritive value of steamed bun, the characteristic of dough is also improved, the local flavor of steamed bun is added.
Description
Technical field
The present invention relates to a kind of wheat embryo steamed bun and its manufacture craft, belong to cooked wheaten food making field.
Background technology
Wheat is one of staple food crop in the world.And steamed bun is the precious legacy of Chinese traditional food culture, tool
There are the national characters of distinctness, by the evolution and development of 1,100, steamed bun was towering not as the leading position in numerous Flour product
It is dynamic, it is the staple food for incorporating Chinese's daily life dearly.But putting forward embryo process and can cause flour during wheat flour milling
The loss of nutritional ingredient and the loss of local flavor.Wheat germ only accounts for the 1.5~3.9% of whole wheat seed quality, but it contains
Wheat germ protein, vitamin (VB), lipid, mineral matter and some micro physiological activators, to human nutrition and are digested and assimilated
All very helpful, nutritional ingredient is balanced, is referred to as " the natural nutrition treasure-house of the mankind " by nutritionist.
Though China possesses extremely abundant wheat embryo resource, in this regard research and utilization also imperfection.
The content of the invention
The present invention is intended to provide a kind of wheat embryo steamed bun and its manufacture craft, improve the local flavor of steamed bun, mouthfeel with
While nutritive value, the characteristic of dough is also improved, the local flavor of steamed bun is added.
Technical scheme is as follows：
Wheat embryo steamed bun of the present invention, its raw material is constituted as follows by mass parts：
Major ingredient：100-130 parts of wheat flour, 2-6 parts of wheat germ powder, 3-7 parts of soy meal, 9-12 parts of corn flour；
Auxiliary material：2-5 parts of white sugar, 0.8 part of yeast, 1-3 parts of salt, 42-50 parts of water.
The fineness of the basic powder of wheat is 80-120 mesh, and the fineness of the wheat germ powder is 80-120 mesh.
The manufacture craft of wheat embryo steamed bun of the present invention, comprises the following steps：
1st, batch mixing：Each raw material of major ingredient is poured into container, mixed powder is well mixed to obtain；
2nd, yeast is dissolved：Saccharomyces mycetolysis is obtained into yeast juice in 20-30 DEG C of water；
3rd, dissolved sugar and salt：White sugar and salt are dissolved in water respectively, liquid glucose and saline solution is obtained；
The total amount of water used in step 2 and step 3 is 42-50 parts.
4 and face：Yeast juice, liquid glucose and saline solution are added in mixed powder, carried out and face using vacuum and surface technology；With
The vacuum of face process is 0.03-0.07MPa, and stirring at low speed is high-speed stirred 1-4 minutes again after 3-5 minutes；Turn of stirring at low speed
Speed is 40-45r/min, and the rotating speed of high-speed stirred is 80-90r/min.
5th, awake face：The dough become reconciled is placed in and proofs 10-15min at room temperature；
6th, face is rolled：Good wake flour group is positioned on oodle maker and presses 7-12 roads, until dough surface is smooth；
7th, it is molded：The dough sheet pressed is rolled into the roll of cylinder, steamed sweet bun is treated in the shaping for being cut into each 30-40g；
8th, proof：Treat steamed sweet bun to be placed under 35-40 DEG C of temperature, humidity 75-85% shaping to proof 25-35 minutes；
9th, steam：Shaping after proofing is treated that steamed sweet bun is steamed 15-20 minutes, cooling 5 minutes of stopping working.
The present invention provides a kind of wheat germ steamed bread and its manufacture craft, improves local flavor, mouthfeel and the nutritive value of steamed bun
Meanwhile, the characteristic of dough is also improved, the flavor substance of steamed bun is added.
1st, the characteristic of dough can be improved by adding a small amount of wheat germ so that the increase of dough water-holding capacity；
2nd, add a small amount of wheat germ, while remaining the primary colors of the former powder of wheat, the brightness increase of steamed bun, and specific volume change compared with
It is small；
3rd, a small amount of wheat germ is added, the hardness of steamed bun diminishes, and chewiness diminishes, recovery change is smaller；
4th, a small amount of wheat germ is added, the microstructure of dough changes, the reciprocation of mucedin-starch weakens, face
Through structural weakening but smaller on the fermentability influence amplitude of dough；
5th, simultaneously, wheat germ steamed bread is compared with pure wheat steamed bun, and volatile materials sum does not change substantially, but structure becomes
Change：The original for not only remaining wheat is fragrant, and makes the fragrance of steamed bun more strong abundant.
Brief description of the drawings
Fig. 1 is finished product steamed bun photo, and a left side is the steamed bun for being not added with wheat germ powder, and the right side is the steamed bun that with the addition of wheat germ powder
Head.From figure 1 it appears that while the steamed bun after addition wheat embryo remains the primary colors of the former powder of wheat, steamed bun it is bright
Degree increase, and specific volume change is smaller.The characteristic of dough can be improved after addition wheat embryo, but the fermentability of dough is influenceed
Amplitude is smaller.
Fig. 2 is steamed bun GC/MS peak figures when being not added with wheat germ powder.From figure 2 it can be seen that being not added with wheat embryo
The peak that the steamed bun GC/MS peak figures of powder occur is less, illustrates that the steamed bun flavor substance for being not added with wheat germ powder is less.
Fig. 3 is steamed bun GC/MS peak figures when adding wheat germ powder.From figure 3, it can be seen that addition wheat germ powder
The peak that steamed bun GC/MS peak figures occur is more and intensive.Wheat germ steamed bread is compared with pure wheat steamed bun, and the change of volatile materials sum is not
Greatly, but structure changes：The original for not only remaining wheat is fragrant, and makes the fragrance of steamed bun more strong abundant.
Fig. 4 is steamed bun texture figure when being not added with wheat germ powder.Figure 4, it is seen that being not added with wheat embryo
Steamed bun hardness is 1800.
Fig. 5 is steamed bun texture figure when adding wheat germ powder.From figure 5 it can be seen that the steamed bun of addition wheat embryo
Hardness is 1300.Compare and be not added with the steamed bun of wheat embryo, the steamed bun hardness of addition wheat embryo diminishes, and chewiness diminishes,
And recovery change is then smaller.
Embodiment
Below by way of specific embodiment to technical scheme explanation for further analysis.
This wheat embryo steamed bun, its raw material is constituted as follows by mass parts：
Major ingredient：100-130 parts of wheat flour, 2-6 parts of wheat germ powder, 3-7 parts of soy meal, 9-12 parts of corn flour；
Auxiliary material：2-5 parts of white sugar, 0.8 part of yeast, 1-3 parts of salt, 42-50 parts of water.
The fineness of the basic powder of wheat is 80-120 mesh, and the fineness of the wheat germ powder is 80-120 mesh.
The manufacture craft of this wheat embryo steamed bun, comprises the following steps：
1st, batch mixing：Each raw material in major ingredient is poured into container, mixed powder is well mixed to obtain；
2nd, yeast is dissolved：Saccharomyces mycetolysis is obtained into yeast juice in 20-30 DEG C of water；
3rd, dissolved sugar and salt：White sugar and salt are dissolved in water respectively, liquid glucose and saline solution is obtained；
The total amount of water used in step 2 and step 3 is 42-50 parts.
4 and face：Yeast juice, liquid glucose and saline solution are added in mixed powder, carried out and face using vacuum and surface technology；With
The vacuum of face process is 0.03-0.07MPa, stirring at low speed 3-5 minutes under 40-45r/min, then high-speed stirring under 80-90r/min
Mix 1-4 minutes；
5th, awake face：The dough become reconciled is placed in and proofs 10-15min at room temperature；
6th, face is rolled：Good wake flour group is positioned on oodle maker and presses 7-12 roads, until dough surface is smooth；
7th, it is molded：The dough sheet pressed is rolled into the roll of cylinder, steamed sweet bun is treated in the shaping for being cut into each 30-40g；
8th, proof：Treat steamed sweet bun to be placed under 35-38 DEG C of temperature, humidity 75-85% shaping to proof 25-35 minutes；
9th, steam：Shaping after proofing is treated that steamed sweet bun is steamed 15-20 minutes, cooling 5 minutes of stopping working.
Claims (6)
1. a kind of wheat embryo steamed bun, it is characterised in that its raw material is constituted as follows by mass parts：
Major ingredient：100-130 parts of wheat flour, 2-6 parts of wheat germ powder, 3-7 parts of soy meal, 9-12 parts of corn flour；
Auxiliary material：2-5 parts of white sugar, 0.8 part of yeast, 1-3 parts of salt, 42-50 parts of water.
2. wheat embryo steamed bun according to claim 1, it is characterised in that：
The fineness of the basic powder of wheat is 80-120 mesh, and the fineness of the wheat germ powder is 80-120 mesh.
3. the manufacture craft of the wheat embryo steamed bun described in a kind of claim 1, it is characterised in that comprise the following steps：
(1) batch mixing：Each raw material of major ingredient is poured into container, mixed powder is well mixed to obtain；
(2) yeast is dissolved：Saccharomyces mycetolysis is obtained into yeast juice in 20-30 DEG C of water；
(3) dissolved sugar and salt：White sugar and salt are dissolved in water respectively, liquid glucose and saline solution is obtained；
And face (4)：Yeast juice, liquid glucose and saline solution are added in mixed powder, carried out and face using vacuum and surface technology, low speed is stirred
Mix after 3-5 minutes high-speed stirred 1-4 minutes again；
(5) awake face：The dough become reconciled is placed in and proofs 10-15min at room temperature；
(6) face is rolled：Good wake flour group is positioned on oodle maker and presses 7-12 roads, until dough surface is smooth；
(7) it is molded：The dough sheet pressed is rolled into the roll of cylinder, steamed sweet bun is treated in the shaping for being cut into each 30-40g；
(8) proof：Shaping is treated that steamed sweet bun is proofed 25-35 minutes；
(9) steam：Shaping after proofing is treated that steamed sweet bun is steamed 15-20 minutes, cooling 5 minutes of stopping working.
4. preparation method according to claim 3, it is characterised in that：
In step (4), and the vacuum of face process is 0.03-0.07MPa.
5. preparation method according to claim 3, it is characterised in that：
In step (4), the rotating speed of stirring at low speed is 40-45r/min, and the rotating speed of high-speed stirred is 80-90r/min.
6. preparation method according to claim 3, it is characterised in that：
In step (8), proofing temperature is 35-40 DEG C, and humidity is 75-85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710195550.7A CN106942589A (en) | 2017-03-29 | 2017-03-29 | A kind of wheat embryo steamed bun and its manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710195550.7A CN106942589A (en) | 2017-03-29 | 2017-03-29 | A kind of wheat embryo steamed bun and its manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106942589A true CN106942589A (en) | 2017-07-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710195550.7A Pending CN106942589A (en) | 2017-03-29 | 2017-03-29 | A kind of wheat embryo steamed bun and its manufacture craft |
Country Status (1)
| Country | Link |
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| CN (1) | CN106942589A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410868A (en) * | 2017-08-09 | 2017-12-01 | 广东日可威食品原料有限公司 | A kind of anti-aging steamed bun of Termitomyces albuminosus with black skin and preparation method thereof |
| CN107736552A (en) * | 2017-10-26 | 2018-02-27 | 马雪 | A kind of steamed bun and preparation method thereof |
| CN107874096A (en) * | 2017-12-09 | 2018-04-06 | 苏州鲜动力食品科技有限公司 | A kind of wheat embryo steamed bun and its processing method |
| CN108925834A (en) * | 2018-08-22 | 2018-12-04 | 武汉轻工大学 | A kind of germinated wheat full-powder steamed bread and preparation method thereof |
| CN109259076A (en) * | 2018-10-31 | 2019-01-25 | 刘敏 | A kind of steamed bun processing method that the long glycemic index of shelf life is low |
| CN110959803A (en) * | 2019-12-25 | 2020-04-07 | 邢广乐 | Method for making edible steamed bread |
| CN112956638A (en) * | 2021-03-26 | 2021-06-15 | 山东师范大学 | Steamed bread and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396584A (en) * | 2011-11-17 | 2012-04-04 | 扬州市名佳面粉有限公司 | Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof |
| CN103989042A (en) * | 2014-05-06 | 2014-08-20 | 河南农业大学 | Alum-free potato powder and production method thereof |
| CN104304988A (en) * | 2014-11-06 | 2015-01-28 | 中粮营养健康研究院有限公司 | Wholewheat quick-cooking noodles and processing method thereof |
-
2017
- 2017-03-29 CN CN201710195550.7A patent/CN106942589A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396584A (en) * | 2011-11-17 | 2012-04-04 | 扬州市名佳面粉有限公司 | Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof |
| CN103989042A (en) * | 2014-05-06 | 2014-08-20 | 河南农业大学 | Alum-free potato powder and production method thereof |
| CN104304988A (en) * | 2014-11-06 | 2015-01-28 | 中粮营养健康研究院有限公司 | Wholewheat quick-cooking noodles and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李先保: "《食品工艺学》", 31 August 2015 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410868A (en) * | 2017-08-09 | 2017-12-01 | 广东日可威食品原料有限公司 | A kind of anti-aging steamed bun of Termitomyces albuminosus with black skin 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 |
| CN107736552A (en) * | 2017-10-26 | 2018-02-27 | 马雪 | A kind of steamed bun and preparation method thereof |
| CN107874096A (en) * | 2017-12-09 | 2018-04-06 | 苏州鲜动力食品科技有限公司 | A kind of wheat embryo steamed bun and its processing method |
| CN108925834A (en) * | 2018-08-22 | 2018-12-04 | 武汉轻工大学 | A kind of germinated wheat full-powder steamed bread and preparation method thereof |
| CN109259076A (en) * | 2018-10-31 | 2019-01-25 | 刘敏 | A kind of steamed bun processing method that the long glycemic index of shelf life is low |
| CN110959803A (en) * | 2019-12-25 | 2020-04-07 | 邢广乐 | Method for making edible steamed bread |
| CN112956638A (en) * | 2021-03-26 | 2021-06-15 | 山东师范大学 | Steamed bread and preparation method thereof |
| CN112956638B (en) * | 2021-03-26 | 2022-11-25 | 山东师范大学 | Steamed bread and preparation method thereof |
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Application publication date: 20170714 |