CN106982901A - A kind of steamed bun piece and preparation method thereof - Google Patents
A kind of steamed bun piece and preparation method thereof Download PDFInfo
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- CN106982901A CN106982901A CN201710414432.0A CN201710414432A CN106982901A CN 106982901 A CN106982901 A CN 106982901A CN 201710414432 A CN201710414432 A CN 201710414432A CN 106982901 A CN106982901 A CN 106982901A
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- steamed bun
- preparation
- bun piece
- mixture
- sesame
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
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Abstract
The present invention relates to food processing technology field, more particularly to a kind of steamed bun piece and preparation method thereof；Its preparation method is：Comprise the following steps；A, pretreatment：First jujube is enucleated, it is standby to mix polishing pulp with strawberry, then sesame, walnut is polished into powder；B, raw material mixing：It will handle and mixed in obtained jujube, strawberry, sesame, walnut and wheat flour, white granulated sugar, glucose, edible salt, spice, raisins, yeast, water addition dough mixing machine in step A, obtain mixture；C, ferment, steam and cool down：Obtained mixture will be handled in step B and is added and is fermented in fermentation room, is steamed, finally cooled down in the mixture addition steam box after fermentation；D, section, oil spout and baking：Mixture after step C is cooled down, is cut into slices, and in the surface spraying palm oil of section, finally baking in an oven obtains steamed bun piece, and products taste local flavor of the present invention is all good, and nutritious, its preparation method is simple and easy to apply.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of steamed bun piece and preparation method thereof.
Background technology
Steamed bun piece is called steamed bun and done, as dry steamed bun piece, steamed bun piece it is numerous in variety, be a kind of public leisure food suitable for people of all ages
Product.With the development of national economy, the raising of living standards of the people, consumption of the people to steamed bun piece is pursued also from amount type to going to
Matter type.The steamed bun piece of existing production, is, using flour, yeast, water as primary raw material, to be aided with milk powder.The originals such as salt, sugar, palm oil, egg
Expect baking, and existing its mouthfeel of steamed bun piece is not good, nutrition is single.
The content of the invention
The technical problems to be solved by the invention are to provide that a kind of taste flavor is all good, nutritious steamed bun piece, and it is prepared
Method is simple and easy to apply.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：
A kind of steamed bun piece, is made up of following raw material：
The present invention provides a kind of preparation method of steamed bun piece, comprises the following steps：
A, pretreatment
First jujube is enucleated, it is standby to mix polishing pulp with strawberry, then sesame, walnut is polished into powder；
B, raw material mixing
Obtained jujube, strawberry, sesame, walnut and wheat flour will be handled in step A, it is white granulated sugar, glucose, edible
Salt, spice, raisins, yeast, water are added to be mixed in dough mixing machine, obtains mixture；
C, ferment, steam and cool down
Obtained mixture will be handled in step B and is added and is fermented in fermentation room, the mixture addition steam box after fermentation
It is middle to be steamed, finally cool down；
D, section, oil spout and baking
Mixture after step C is cooled down, is cut into slices, and in the surface spraying palm oil of section, finally bake in an oven
System, obtains steamed bun piece.
Compared with prior art, the beneficial effects of the invention are as follows：
Its taste flavor of the obtained product of the present invention is all good, and nutritious, its preparation method is simple and easy to apply.
On the basis of above-mentioned technical proposal, the present invention can also do following improvement.
As the present invention further preferably, in step, the temperature control of the water is at 20-30 DEG C.
As the present invention further preferably, in step, the particle diameter of the sesame and walnut is 80-100 mesh.
As the present invention further preferably, in step C, the temperature control of the fermentation room is in 35-40 DEG C, humid control
In 80-85%, fermentation time is 50-60min.
As of the invention further preferred, in step C, the air pressure of the steam box is controlled in 0.2-0.3MPa, when steaming
Between be 40-50min.
As the present invention further preferably, in step D, the temperature control for spraying palm oil in slice surface exists
60-70℃。
As the present invention further preferably, in step D, the baking temperature control is at 240-260 DEG C, during the baking
Between be 14-18min.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A, pretreatment
First jujube 3g is enucleated, it is standby to mix polishing pulp with strawberry, then sesame, walnut be polished into powder, sesame with
The particle diameter of walnut is 80 mesh；
B, raw material mixing
To be handled in step A obtained jujube, strawberry 5g, sesame 5g, walnut 3g and wheat flour 100g, white granulated sugar 10g,
Glucose 5g, edible salt 1g, spice 1g, raisins 10g, yeast 4g, water 50g are added to be mixed in dough mixing machine, is mixed
Compound, the temperature control of water is at 20 DEG C；
C, ferment, steam and cool down
Obtained mixture will be handled in step B and is added and is fermented in fermentation room, the temperature control of the fermentation room exists
35 DEG C, humid control is 80%, and fermentation time is added for the mixture after 50min fermentations and steamed in steam box, the steam box
Air pressure control in 0.2MPa, steaming time is 40min, is finally cooled down；
D, section, oil spout and baking
Mixture after step C is cooled down, is cut into slices, and in the surface spraying palm oil 30g of section, it is described in section table
The temperature control of face spraying palm oil is at 60 DEG C, finally baking in an oven, and the baking temperature control is described roasting at 240 DEG C
Time processed is 14min, obtains steamed bun piece.
Embodiment 2
A, pretreatment
First jujube 4.5g is enucleated, it is standby to mix polishing pulp with strawberry, then sesame, walnut is polished into powder, sesame
Particle diameter with walnut is 90 mesh；
B, raw material mixing
Obtained jujube, strawberry 6.5g, sesame 7.5g, walnut 5.5g and wheat flour 150g, white sand will be handled in step A
Sugared 15g, glucose 7.5g, edible salt 2.5g, spice 2.5g, raisins 12.5g, yeast 5g, water 65g are added to be entered in dough mixing machine
Row mixing, obtains mixture, the temperature control of water is at 25 DEG C；
C, ferment, steam and cool down
Obtained mixture will be handled in step B and is added and is fermented in fermentation room, the temperature control of the fermentation room exists
37.5 DEG C, humid control is 83%, and fermentation time is added for the mixture after 55min fermentations and steamed in steam box, described to steam
The air pressure of case is controlled in 0.25MPa, and steaming time is 45min, is finally cooled down；
D, section, oil spout and baking
Mixture after step C is cooled down, is cut into slices, and in the surface spraying palm oil 35g of section, it is described in section table
The temperature control of face spraying palm oil is at 65 DEG C, finally baking in an oven, and the baking temperature control is described roasting at 250 DEG C
Time processed is 16min, obtains steamed bun piece.
Embodiment 3
A, pretreatment
First jujube 6g is enucleated, it is standby to mix polishing pulp with strawberry, then sesame, walnut be polished into powder, sesame with
The particle diameter of walnut is 100 mesh；
B, raw material mixing
Obtained jujube, strawberry 8g, sesame 10g, walnut 8g and wheat flour 200g, white granulated sugar will be handled in step A
20g, glucose 10g, edible salt 5g, spice 5g, raisins 15g, yeast 6g, water 80g are added to be mixed in dough mixing machine, is obtained
To mixture, the temperature control of water is at 30 DEG C；
C, ferment, steam and cool down
Obtained mixture will be handled in step B and is added and is fermented in fermentation room, the temperature control of the fermentation room exists
40 DEG C, humid control is 85%, and fermentation time is added for the mixture after 60min fermentations and steamed in steam box, the steam box
Air pressure control in 0.3MPa, steaming time is 50min, is finally cooled down；
D, section, oil spout and baking
Mixture after step C is cooled down, is cut into slices, and in the surface spraying palm oil 40g of section, it is described in section table
The temperature control of face spraying palm oil is at 70 DEG C, finally baking in an oven, and the baking temperature control is described roasting at 260 DEG C
Time processed is 18min, obtains steamed bun piece.
Embodiment 4
A, pretreatment
First jujube 5g is enucleated, it is standby to mix polishing pulp with strawberry, then sesame, walnut be polished into powder, sesame with
The particle diameter of walnut is 95 mesh；
B, raw material mixing
To be handled in step A obtained jujube, strawberry 6g, sesame 7g, walnut 5g and wheat flour 180g, white granulated sugar 17g,
Glucose 6g, edible salt 4g, spice 3g, raisins 12g, yeast 5g, water 70g are added to be mixed in dough mixing machine, is mixed
Compound, the temperature control of water is at 28 DEG C；
C, ferment, steam and cool down
Obtained mixture will be handled in step B and is added and is fermented in fermentation room, the temperature control of the fermentation room exists
38 DEG C, humid control is 84%, and fermentation time is added for the mixture after 58min fermentations and steamed in steam box, the steam box
Air pressure control in 0.28MPa, steaming time is 46min, is finally cooled down；
D, section, oil spout and baking
Mixture after step C is cooled down, is cut into slices, and in the surface spraying palm oil 38g of section, it is described in section table
The temperature control of face spraying palm oil is at 68 DEG C, finally baking in an oven, and the baking temperature control is described roasting at 258 DEG C
Time processed is 16min, obtains steamed bun piece.
Embodiment 5
Steamed bun piece mouthfeel is evaluated
Respectively invite 200 person-times the masses to using the steamed bun piece A prepared in embodiment 1-4, steamed bun piece B, steamed bun C, steamed bun piece D and
Commercially available commercially available steamed bun piece is foretasted and evaluated.The fragrance of steamed bun piece, appearance luster and overall mouthfeel are investigated, as a result such as
Shown in table 1, wherein, the numeral in table is satisfied to this number in 200 masses.
| Test event | Steamed bun piece A | Steamed bun piece B | Steamed bun piece C | Steamed bun piece D | Compare steamed bun piece |
| Fragrance | 195 | 192 | 196 | 198 | 145 |
| Appearance luster | 196 | 194 | 198 | 192 | 136 |
| Overall mouthfeel | 193 | 192 | 195 | 190 | 148 |
The steamed bun piece mouthfeel of table 1 evaluates statistical form
From the data of table 1 can be seen that the masses to the present invention steamed bun piece taste it is very satisfied, its satisfaction reach 95% with
On, and commercially available steamed bun piece satisfaction is then less than the steamed bun piece of the present invention, accordingly, it is believed that using the steamed bun piece taste flavor of the present invention
All good, nutritious, its preparation method is simple and easy to apply.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (8)
1. a kind of steamed bun piece, it is characterised in that be made up of following raw material：
2. a kind of preparation method of steamed bun piece, it is characterised in that comprise the following steps：
A, pretreatment
First jujube is enucleated, it is standby to mix polishing pulp with strawberry, then sesame, walnut is polished into powder；
B, raw material mixing
Obtained jujube, strawberry, sesame, walnut and wheat flour, white granulated sugar, glucose, edible salt, perfume (or spice) will be handled in step A
Pungent material, raisins, yeast, water are added to be mixed in dough mixing machine, obtains mixture；
C, ferment, steam and cool down
Obtained mixture will be handled in step B and is added and is fermented in fermentation room, is entered in the mixture addition steam box after fermentation
Row is steamed, and is finally cooled down；
D, section, oil spout and baking
Mixture after step C is cooled down, is cut into slices, and in the surface spraying palm oil of section, finally baking in an oven, is obtained
To steamed bun piece.
3. the preparation method of a kind of steamed bun piece according to claim 2, it is characterised in that in step, the temperature of the water
Control is at 20-30 DEG C.
4. the preparation method of a kind of steamed bun piece according to claim 2, it is characterised in that in step, the sesame and core
The particle diameter of peach is 80-100 mesh.
5. the preparation method of a kind of steamed bun piece according to claim 2, it is characterised in that in step C, the fermentation room
Temperature control is at 35-40 DEG C, and humid control is in 80-85%, and fermentation time is 50-60min.
6. the preparation method of a kind of steamed bun piece according to claim 2, it is characterised in that in step C, the gas of the steam box
Voltage-controlled system is in 0.2-0.3MPa, and steaming time is 40-50min.
7. the preparation method of a kind of steamed bun piece according to claim 2, it is characterised in that in step D, described in section table
The temperature control of face spraying palm oil is at 60-70 DEG C.
8. the preparation method of a kind of steamed bun piece according to claim 2, it is characterised in that in step D, the baking temperature
Control is at 240-260 DEG C, and the cooking time is 14-18min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710414432.0A CN106982901A (en) | 2017-06-05 | 2017-06-05 | A kind of steamed bun piece and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710414432.0A CN106982901A (en) | 2017-06-05 | 2017-06-05 | A kind of steamed bun piece and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106982901A true CN106982901A (en) | 2017-07-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710414432.0A Pending CN106982901A (en) | 2017-06-05 | 2017-06-05 | A kind of steamed bun piece and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106982901A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838253A (en) * | 2020-07-31 | 2020-10-30 | 河南聚增食品有限公司 | Nutritional digestible potato-flavored steamed bread slices and preparation method thereof |
| CN112544870A (en) * | 2020-12-09 | 2021-03-26 | 山西枣源地生物科技有限公司 | Oat and buckwheat jujube steamed bread |
| CN113951436A (en) * | 2021-11-09 | 2022-01-21 | 河北马家麦坊食品有限公司 | Leaf-eating grass steamed bread slice and preparation method thereof |
-
2017
- 2017-06-05 CN CN201710414432.0A patent/CN106982901A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838253A (en) * | 2020-07-31 | 2020-10-30 | 河南聚增食品有限公司 | Nutritional digestible potato-flavored steamed bread slices and preparation method thereof |
| CN112544870A (en) * | 2020-12-09 | 2021-03-26 | 山西枣源地生物科技有限公司 | Oat and buckwheat jujube steamed bread |
| CN113951436A (en) * | 2021-11-09 | 2022-01-21 | 河北马家麦坊食品有限公司 | Leaf-eating grass steamed bread slice and preparation method thereof |
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Application publication date: 20170728 |