CN107279711A - Steamed bun and preparation method thereof - Google Patents
Steamed bun and preparation method thereof Download PDFInfo
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- CN107279711A CN107279711A CN201710580335.9A CN201710580335A CN107279711A CN 107279711 A CN107279711 A CN 107279711A CN 201710580335 A CN201710580335 A CN 201710580335A CN 107279711 A CN107279711 A CN 107279711A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 229920001202 Inulin Polymers 0.000 claims abstract description 26
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 26
- 229940029339 inulin Drugs 0.000 claims abstract description 26
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 17
- 239000000787 lecithin Substances 0.000 claims abstract description 17
- 229940067606 lecithin Drugs 0.000 claims abstract description 17
- 235000010445 lecithin Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000011812 mixed powder Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 238000006116 polymerization reaction Methods 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 229920001685 Amylomaize Polymers 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims 1
- -1 and face 12min Substances 0.000 claims 1
- 239000008120 corn starch Substances 0.000 claims 1
- 229940099112 cornstarch Drugs 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 10
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 4
- 238000002474 experimental method Methods 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000001079 digestive effect Effects 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention belongs to food processing technology field, there is provided a kind of steamed bun and preparation method thereof.It is an object of the invention to provide the steamed bun that a kind of steamed bun of suitable people to lose weight and patients with diabetes mellitus and preparation method thereof, the present invention are provided, raw material components are counted by weight, including：90 99 parts of flour, 1 10 parts of inulin, 1 10 parts of FOS, 0.1 5 parts of lecithin.The steamed bun that the present invention is provided has the following technical effect that：Experiments verify that, the present invention can promote functions of intestines and stomach, improve digestive function；Can effectively reducing blood lipid it is hypoglycemic, be adapted to patients with diabetes mellitus.
Description
Technical field
The present invention relates to food processing technology field, and in particular to steamed bun and preparation method thereof.
Background technology
Colony's accounting weight of the wheaten food such as steamed bun as staple food is very big, but conventional steamed bun is to the effect of human consumption's absorption enhancement
Weaker, sugared content is also larger, is adapted to healthy population and eats, but unsuitable diabetic or people to lose weight are edible, therefore, existing
In the research and development in steamed bun, it can reach that edible purpose is significant accordingly again while steamed bun good taste is ensured
's.
The content of the invention
For defect of the prior art, eaten it is an object of the invention to provide a kind of suitable people to lose weight and diabetic
Steamed bun and preparation method thereof.
In a first aspect, the steamed bun that the present invention is provided, raw material components are counted by weight, including：
90-99 parts of flour, 1-10 parts of inulin, 1-10 parts of FOS, 0.1-5 parts of lecithin.
Optionally, 90 parts of flour, 10 parts of inulin, 5 parts of FOS, 1 part of lecithin.
Optionally, the degree of polymerization of the inulin is 2-10.
Second aspect, the invention provides the preparation method of steamed bun, comprises the following steps：
Flour, inulin, FOS and lecithin are mixed to obtain mixed powder by S1 according to proportioning；
S2 sieves the mesh of mixed powder 40；
S3 adds the yeast for accounting for flour quality proportion 0.3% into the mixed powder after sieving, adds water, and face 12min,
35 DEG C of water temperature；
S4 is by the dough leavening 55min become reconciled, 33 DEG C of proofing temperature；
22min is steamed in S5 dough moldings, steamer.
Optionally, in step S1, also include in mixed powder：Amylomaize, amylomaize accounts for flour
Quality proportion 1%.
Optionally, in step S3, and the face time in 3min-5min when, Lotus Leaf Extracts, lotus are added into mixed powder
Leaf extract accounts for flour quality proportion 2%.
Optionally, the preparation method of the Lotus Leaf Extracts is：Take new new lotus leaf to clean to smash, cross 150 mesh sieves and powder is made
Agent, adds the water of 20-25 times of lotus leaf powder weight, under conditions of 85 DEG C, extracts 1h, and filtering obtains leaching liquor；Add malt paste
The de- hardship of essence, heating is boiled, that is, the Lotus Leaf Extracts are made.
Steamed bun that the present invention is provided and preparation method thereof has the following technical effect that：Experiments verify that, the present invention can promote
Enter functions of intestines and stomach, improve digestive function；Can effectively reducing blood lipid it is hypoglycemic, be adapted to patients with diabetes mellitus.
Embodiment
Technical scheme is described in detail below in conjunction with specific embodiment.Following examples are only used for
Clearly illustrate technical scheme, therefore be intended only as example, and the protection of the present invention can not be limited with this
Scope.
Experimental method in following embodiments, is conventional method unless otherwise specified.Examination used in following embodiments
Material is tested, is to be commercially available from routine biochemistry reagent shop unless otherwise specified.
It should be noted that unless otherwise indicated, technical term or scientific terminology used in this application should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.
Inulin has effects that propagation Bifidobacterium, promotes stomach motion digestion, and the dietary fiber in it has reduction blood
Fat, the effect for lifting lipid-metabolism；In view of people to lose weight and the edible feature of diabetic, how by by things such as inulin
Matter is combined with flour, coordinating intestines and stomach function, high fat of blood cholesterol problem is helped, with Research Significance.
The invention provides a kind of steamed bun and preparation method thereof, the present invention will be further illustrated from specific embodiment below.
Embodiment 1
Steamed bun, raw material components are counted by weight, including：
90 parts of flour, 10 parts of inulin, 10 parts of FOS, 1 part of lecithin.
The degree of polymerization of the inulin is 2-10.
The preparation method of steamed bun, comprises the following steps in the embodiment of the present invention one：
Flour, inulin, FOS and lecithin are mixed to obtain mixed powder by S1 according to proportioning；
S2 sieves the mesh of mixed powder 40；
S3 adds the yeast for accounting for flour quality proportion 0.3% into the mixed powder after sieving, adds water, and face 12min,
35 DEG C of water temperature；
S4 is by the dough leavening 55min become reconciled, 33 DEG C of proofing temperature；
22min is steamed in S5 dough moldings, steamer.
Embodiment 2
Steamed bun, raw material components are counted by weight, including：
95 parts of flour, 8 parts of inulin, 8 parts of FOS, 3 parts of lecithin.
The degree of polymerization of the inulin is 2-10.
The preparation method of steamed bun, comprises the following steps in the embodiment of the present invention two：
Flour, inulin, FOS and lecithin are mixed to obtain mixed powder by S1 according to proportioning；
S2 sieves the mesh of mixed powder 40；
S3 adds the yeast for accounting for flour quality proportion 0.3% into the mixed powder after sieving, adds water, and face 12min,
35 DEG C of water temperature；
S4 is by the dough leavening 55min become reconciled, 33 DEG C of proofing temperature；
22min is steamed in S5 dough moldings, steamer.
Embodiment 3
Steamed bun, raw material components are counted by weight, including：
99 parts of flour, 1 part of inulin, 1 part of FOS, 0.5 part of lecithin.
The degree of polymerization of the inulin is 2-10.
The preparation method of steamed bun, comprises the following steps in the embodiment of the present invention three：
Flour, inulin, FOS and lecithin are mixed to obtain mixed powder by S1 according to proportioning；
S2 sieves the mesh of mixed powder 40；
S3 adds the yeast for accounting for flour quality proportion 0.3% into the mixed powder after sieving, adds water, and face 12min,
35 DEG C of water temperature；
S4 is by the dough leavening 55min become reconciled, 33 DEG C of proofing temperature；
22min is steamed in S5 dough moldings, steamer.
Embodiment 4
Steamed bun, raw material components are counted by weight, including：
90 parts of flour, 10 parts of inulin, 5 parts of FOS, 1 part of lecithin.
The degree of polymerization of the inulin is 2-10.
The preparation method of steamed bun, comprises the following steps in the embodiment of the present invention four：
Flour, inulin, FOS and lecithin are mixed to obtain mixed powder by S1 according to proportioning；Added into mixed powder
Amylomaize, amylomaize accounts for flour quality proportion 1%；
S2 sieves the mesh of mixed powder 40；
S3 adds the yeast for accounting for flour quality proportion 0.3% into the mixed powder after sieving, adds water, and face 12min,
35 DEG C of water temperature；
S4 is by the dough leavening 55min become reconciled, 33 DEG C of proofing temperature；
22min is steamed in S5 dough moldings, steamer.
The steamed bun that amylomaize is added in example IV is digested and assimilated slowly, and blood glucose rise is not caused after eating
It hurry up, have effects that to adjust blood sugar level.Patients with diabetes mellitus, contributes to diabetes patient to maintain normal blood glucose.
Embodiment 5
Steamed bun, raw material components are counted by weight, including：
90 parts of flour, 10 parts of inulin, 8 parts of FOS, 1 part of lecithin.
The degree of polymerization of the inulin is 2-10.
The preparation method of steamed bun, comprises the following steps in the embodiment of the present invention five：
Flour, inulin, FOS and lecithin are mixed to obtain mixed powder by S1 according to proportioning；
S2 sieves the mesh of mixed powder 40；
S3 adds the yeast for accounting for flour quality proportion 0.3% into the mixed powder after sieving, adds water, and face 12min,
35 DEG C of water temperature；During with the face time in 3min, Lotus Leaf Extracts are added into mixed powder, Lotus Leaf Extracts account for flour quality ratio
Weigh 2%；
S4 is by the dough leavening 55min become reconciled, 33 DEG C of proofing temperature；
22min is steamed in S5 dough moldings, steamer.
The preparation method of the Lotus Leaf Extracts is：Take new new lotus leaf to clean to smash, cross 150 mesh sieves and pulvis is made, add
The water of 20-25 times of lotus leaf powder weight, under conditions of 85 DEG C, extracts 1h, filtering obtains leaching liquor；The de- hardship of maltodextrin is added,
Heating is boiled, that is, the Lotus Leaf Extracts are made.
The steamed bun of Lotus Leaf Extracts is added in embodiment five has reducing blood lipid, soothing the liver lipid-loweringing, deficiency of food abdominal distension, suppression cholesterol
The effects such as, it is adapted to people to lose weight and patients with diabetes mellitus.
The flour of the various embodiments described above uses wholemeal.
The GI values of steamed bun made from the various embodiments described above are as shown in the table：
As seen from table, the steamed bun GI values that various embodiments of the present invention are provided are relatively low, are adapted to patients with diabetes mellitus.
Choose the dyspeptic people of crowd 500, the range of age 20-55 Sui, being randomly divided into 4 groups, (every group of men and women accounts for one
Half), daily lunch staple food eats steamed bun made from above-described embodiment, continuous edible 2 months, calculates and promotes digestion in embodiment
Effective percentage：Efficient %=(have effective number+have minor effect number)/total number of persons, result of calculation see the table below：
Sensory test is carried out to steamed bun according to the form below made from the various embodiments described above, the people of product control personnel 50 is chosen, using 10 people as
One group is divided into five groups, and composition DSA evaluations group according to the form below is scored.
The result that each embodiment carries out sensory test see the table below：
Unless specifically stated otherwise, part and the relative step of step, the digital table otherwise illustrated in these embodiments
It is not limit the scope of the invention up to formula and numerical value.
In all examples being illustrated and described herein, unless otherwise prescribed, any occurrence should be construed as merely
Exemplary, not as limitation, therefore, other examples of exemplary embodiment can have different values.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among the claim of the present invention and the scope of specification.
Claims (7)
1. steamed bun, it is characterised in that raw material components are counted by weight, including：
90-99 parts of flour, 1-10 parts of inulin, 1-10 parts of FOS, 0.1-5 parts of lecithin.
2. steamed bun according to claim 1, it is characterised in that 90 parts of flour, 10 parts of inulin, 10 parts of FOS, lecithin
1 part of fat.
3. steamed bun according to claim 1, it is characterised in that the degree of polymerization of the inulin is 2-10.
4. a kind of method of the steamed bun prepared described in claim 1, it is characterised in that comprise the following steps：
Flour, inulin, FOS and lecithin are mixed to obtain mixed powder by S1 according to proportioning；
S2 sieves the mesh of mixed powder 40；
S3 adds the yeast for accounting for flour quality proportion 0.3% into the mixed powder after sieving, adds water, and face 12min, water temperature
35℃；
S4 is by the dough leavening 55min become reconciled, 33 DEG C of proofing temperature；
22min is steamed in S5 dough moldings, steamer.
5. preparation method according to claim 4, it is characterised in that in step S1, also include in mixed powder：High straight chain
Cornstarch, amylomaize accounts for flour quality proportion 1%.
6. preparation method according to claim 4, it is characterised in that in step S3, and the face time is in 3min-5min
When, Lotus Leaf Extracts are added into mixed powder, Lotus Leaf Extracts account for flour quality proportion 2%.
7. preparation method according to claim 6, it is characterised in that the preparation method of the Lotus Leaf Extracts is：Take new
New lotus leaf is cleaned and smashed, and crosses 150 mesh sieves and pulvis is made, add the water of 20-25 times of lotus leaf powder weight, under conditions of 85 DEG C, leaching
1h is carried, filters, obtains leaching liquor；The de- hardship of maltodextrin is added, heating is boiled, that is, the Lotus Leaf Extracts are made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580335.9A CN107279711A (en) | 2017-07-17 | 2017-07-17 | Steamed bun and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710580335.9A CN107279711A (en) | 2017-07-17 | 2017-07-17 | Steamed bun and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279711A true CN107279711A (en) | 2017-10-24 |
Family
ID=60101553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710580335.9A Pending CN107279711A (en) | 2017-07-17 | 2017-07-17 | Steamed bun and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279711A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090464A (en) * | 2018-10-12 | 2018-12-28 | 青海昆仑河枸杞有限公司 | A kind of production method of fructus lycii ferment mud health-care steamed bread |
| CN110122747A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of generation meal steamed bun and preparation method thereof based on sugared balance mechanism |
| CN115413757A (en) * | 2022-09-13 | 2022-12-02 | 赵文杰 | Steamed bread capable of reducing postprandial glycemic index |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696708A (en) * | 2011-11-28 | 2012-10-03 | 河南科技大学 | Flour and steamed bun prepared from flour |
| CN103431303A (en) * | 2013-08-30 | 2013-12-11 | 谢松芬 | Healthcare lotus leaf sticky rice cake |
| CN104187340A (en) * | 2014-07-22 | 2014-12-10 | 山东省农业科学院农产品研究所 | Special steamed bun for diabetic nephropathy and making method thereof |
| CN104642909A (en) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | Production method of lotus leaf juice multi-colour steamed bun |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102696708A (en) * | 2011-11-28 | 2012-10-03 | 河南科技大学 | Flour and steamed bun prepared from flour |
| CN103431303A (en) * | 2013-08-30 | 2013-12-11 | 谢松芬 | Healthcare lotus leaf sticky rice cake |
| CN104187340A (en) * | 2014-07-22 | 2014-12-10 | 山东省农业科学院农产品研究所 | Special steamed bun for diabetic nephropathy and making method thereof |
| CN104642909A (en) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | Production method of lotus leaf juice multi-colour steamed bun |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109090464A (en) * | 2018-10-12 | 2018-12-28 | 青海昆仑河枸杞有限公司 | A kind of production method of fructus lycii ferment mud health-care steamed bread |
| CN110122747A (en) * | 2019-05-27 | 2019-08-16 | 李宪臻 | A kind of generation meal steamed bun and preparation method thereof based on sugared balance mechanism |
| CN115413757A (en) * | 2022-09-13 | 2022-12-02 | 赵文杰 | Steamed bread capable of reducing postprandial glycemic index |
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