CN107334052A - A kind of sophora flower steamed bun and preparation method thereof - Google Patents
A kind of sophora flower steamed bun and preparation method thereof Download PDFInfo
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- CN107334052A CN107334052A CN201710400721.5A CN201710400721A CN107334052A CN 107334052 A CN107334052 A CN 107334052A CN 201710400721 A CN201710400721 A CN 201710400721A CN 107334052 A CN107334052 A CN 107334052A
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- 241000219784 Sophora Species 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 60
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004898 kneading Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 13
- 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 description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 10
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 238000002525 ultrasonication Methods 0.000 claims description 7
- 238000002481 ethanol extraction Methods 0.000 claims description 6
- 239000000469 ethanolic extract Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000004927 clay Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000002604 ultrasonography Methods 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 238000010992 reflux Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005260 corrosion Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 108010026389 Gramicidin Proteins 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000000320 anti-stroke effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- RKLXDNHNLPUQRB-TVJUEJKUSA-N chembl564271 Chemical compound C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H]1C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H]2C(C)SC[C@H](N[C@@H](CC(N)=O)C(=O)NC(=O)[C@@H](NC2=O)CSC1C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H]([C@@H](C)CC)C(=O)NC(=C)C(=O)N[C@@H](CCCCN)C(O)=O)NC(=O)[C@H]1NC(=O)C(=C\C)/NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)CNC(=O)[C@@H](NC(=O)[C@@H](NC(=O)[C@H]2NC(=O)CNC(=O)[C@@H]3CCCN3C(=O)[C@@H](NC(=O)[C@H]3N[C@@H](CC(C)C)C(=O)NC(=O)C(=C)NC(=O)CC[C@H](NC(=O)[C@H](NC(=O)[C@H](CCCCN)NC(=O)[C@@H](N)CC=4C5=CC=CC=C5NC=4)CSC3)C(O)=O)C(C)SC2)C(C)C)C(C)SC1)C1=CC=CC=C1 RKLXDNHNLPUQRB-TVJUEJKUSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 108010082567 subtilin Proteins 0.000 description 1
- 235000013311 vegetables 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
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
-
- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of sophora flower steamed bun and preparation method thereof, it is related to food production processing technique field；The preparation method is first to be handled sophora flower powder, then is mixed and made into steamed bun with flour and other auxiliary materials.Steamed bun is nutritious made from the inventive method, sweet mouthfeel, sophora flower aromatic flavour, eats and health value is high；And steamed bun has the growth ability for suppressing spoilage organisms, ensure that the quality of steamed bun, extends the shelf-life.
Description
【Technical field】
The present invention relates to food production processing technique field, and in particular to a kind of sophora flower steamed bun and preparation method thereof.
【Background technology】
Steamed bun is one of most common food of people's life.The main making raw material of steamed bun is flour, and rear water content is made
Greatly, easily influenceed by microorganism, cause to occur to go bad in the short time, it is lost original mouthfeel, fragrance and nutrition, seriously
Influence quality and the shelf-life of steamed bun.
Sophora flower refers to the flower and alabastrum of legume, and open flower typically is referred to as into " sophora flower ", also referred to as " Chinese scholartree stamen ".Sophora flower taste
Road delicate fragrance is sweet, rich in vitamin and several mineral materials, while also has clearing heat and detoxicating, cool blood moistening lung, hypotensive, sterilization anti-
The effect of rotten, pre- anti-stroke.
It can eat as vegetables after sophora flower harvesting, can also make as cake and tea-drinking.But the sophora flower florescence is short, no
Easy to maintain, its converted products need to be developed and utilized further.
【The content of the invention】
In view of the above-mentioned problems, the technical problem to be solved in the present invention is to provide a kind of sophora flower steamed bun and preparation method thereof, should
Steamed bun is nutritious made from method, sweet mouthfeel, sophora flower aromatic flavour, eats and health value is high；And steamed bun has suppression
The ability of corrupt bacteria growing is made, the quality of steamed bun is ensure that, extends the shelf-life.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of sophora flower steamed bun, the steamed bun are prepared from the following raw materials in parts by weight：
Flour 50-60 parts, processing sophora flower powder 12-18 parts, baking powder 0.3-0.6 parts, dry ferment 0.4-0.8 parts, white sugar 1-2
Part and water 25-35 parts.
Preferably, a kind of sophora flower steamed bun, the steamed bun are prepared from the following raw materials in parts by weight：
30 parts of 55 parts of flour, 16 parts of sophora flower powder of processing, 0.5 part of baking powder, 0.6 part of dry ferment, 1.5 parts of white sugar and water.
The preparation method for also providing a kind of above-mentioned sophora flower steamed bun according to above-mentioned formula, the present invention, comprises the following steps：
(1) each raw material is weighed by above-mentioned parts by weight；
(2) preparation of sophora flower powder is handled：A cleans fresh sophora flower, constant weight is dried at 60-65 DEG C, after drying
Sophora flower is clayed into power, and by after the powder and water mixed in equal amounts, ultrasonication 20-30min is standby；B is to after ultrasonication
Compound in add 5-7 times of weight ethanol solution mix, refluxing extraction 2-3 time, flow back 1-2h every time, merge ethanol extract
Liquid, it is concentrated and dried, obtains the first powder；C is inoculated with bacillus subtilis into the slag charge after ethanol extraction, inoculum concentration 1-5%, connects
After kind terminating, the shaker fermentation 12-18h at 30-40 DEG C obtains zymotic fluid, and the zymotic fluid is sterilized 4- at 130-140 DEG C
After 9s, it is concentrated and dried, obtains the second powder；D mixes first powder and the second powder, you can obtains the processing sophora flower
Powder；
(3) by flour, processing sophora flower powder, baking powder, dry ferment, white sugar and water mixing kneading 3-8min, after kneading terminates,
30-40min is proofed at 40 DEG C, takes out and continues kneading 3-5min, plastotype, stand 20-30min at room temperature, treat that food steamer steams
After vapour, it is put into food steamer and steams 20-25min, you can obtains the steamed bun.
Further, in step (2), the ultrasonic frequency is 30-40KHz.
Further, in step (2), the volumetric concentration of the ethanol solution is 90-95%.
Preferably, in step (2), the inoculum concentration of the bacillus subtilis is 3%.
Compared with prior art, the present invention has the advantages that：
The present invention is used to make steamed bun after handling sophora flower, makes obtained steamed bun nutritious, sweet mouthfeel, sophora flower
Aromatic flavour, eats and health value is high；And steamed bun has the growth ability for suppressing spoilage organisms, ensure that the quality of steamed bun,
Extend the shelf-life.Wherein, in the making for handling sophora flower, sophora flower is subjected to ultrasonic assistant ethanol extraction, can be by sophora flower
Antibacterial substance extracts, and antibacterial substance can effectively suppress the growth of staphylococcus aureus, Escherichia coli and Mucor, improve
The antiseptic and inhibiting bacteria function ability of steamed bun, meanwhile, the sophora flower slag after being extracted with bacillus subtilis to ethanol carries out fermentation process, withered grass bud
Spore bacillus can produce subtilin, gramicidins isoreactivity material during the fermentation, and these active materials are to pathogenic bacteria or corruption
Lose bacterium and be respectively provided with obvious inhibitory action, acted synergistically with ethanol extract, improve fungistatic effect, further increase steamed bun
Antiseptic effect, extend the shelf-life.
【Embodiment】
The embodiment of the present invention is described further with reference to embodiments.
Embodiment 1
A kind of sophora flower steamed bun of the present embodiment, the steamed bun are prepared from the following raw materials in parts by weight：
25 parts of 50 parts of flour, 12 parts of sophora flower powder of processing, 0.3 part of baking powder, 0.4 part of dry ferment, 1 part of white sugar and water.
According to above-mentioned formula, preparation method that the present embodiment also provides a kind of above-mentioned sophora flower steamed bun comprises the following steps：
(1) each raw material is weighed by above-mentioned parts by weight；
(2) preparation of sophora flower powder is handled：A cleans fresh sophora flower, and constant weight is dried at 60 DEG C, by the sophora flower after drying
Clay into power, after the powder and water mixed in equal amounts, in the case where frequency is 30KHz, ultrasonication 20min, standby；B is to ultrasound
The ethanol solution that 5 times of weight are added in compound after ripple processing mixes, and the volumetric concentration of the ethanol solution is 90%, backflow
Extraction 2 times, flow back 1h every time, merges ethanol extract, is concentrated and dried, obtains the first powder；C connects into the slag charge after ethanol extraction
Kind of bacillus subtilis, inoculum concentration 1%, after inoculation terminates, the shaker fermentation 12h at 30 DEG C obtains zymotic fluid, and by the hair
Zymotic fluid is sterilized at 130 DEG C after 4s, is concentrated and dried, is obtained the second powder；D mixes first powder and the second powder, you can
Obtain the processing sophora flower powder；
(3) by flour, processing sophora flower powder, baking powder, dry ferment, white sugar and water mixing kneading 3min, after kneading terminates, in
30min is proofed at 40 DEG C, takes out and continues kneading 3min, plastotype, stand 20min at room temperature, after steam occurs in food steamer, be put into steaming
20min is steamed in cage, you can obtain the steamed bun.
Embodiment 2
A kind of sophora flower steamed bun of the present embodiment, the steamed bun are prepared from the following raw materials in parts by weight：
35 parts of 60 parts of flour, 18 parts of sophora flower powder of processing, 0.6 part of baking powder, 0.8 part of dry ferment, 2 parts of white sugar and water.
According to above-mentioned formula, preparation method that the present embodiment also provides a kind of above-mentioned sophora flower steamed bun comprises the following steps：
(1) each raw material is weighed by above-mentioned parts by weight；
(2) preparation of sophora flower powder is handled：A cleans fresh sophora flower, and constant weight is dried at 65 DEG C, by the sophora flower after drying
Clay into power, after the powder and water mixed in equal amounts, in the case where frequency is 40KHz, ultrasonication 30min, standby；B is to ultrasound
The ethanol solution that 7 times of weight are added in compound after ripple processing mixes, and the volumetric concentration of the ethanol solution is 95%, backflow
Extraction 3 times, flow back 2h every time, merges ethanol extract, is concentrated and dried, obtains the first powder；C connects into the slag charge after ethanol extraction
Kind of bacillus subtilis, inoculum concentration 5%, after inoculation terminates, the shaker fermentation 18h at 40 DEG C obtains zymotic fluid, and by the hair
Zymotic fluid is sterilized at 140 DEG C after 9s, is concentrated and dried, is obtained the second powder；D mixes first powder and the second powder, you can
Obtain the processing sophora flower powder；
(3) by flour, processing sophora flower powder, baking powder, dry ferment, white sugar and water mixing kneading 8min, after kneading terminates, in
40min is proofed at 40 DEG C, takes out and continues kneading 5min, plastotype, stand 30min at room temperature, after steam occurs in food steamer, be put into steaming
25min is steamed in cage, you can obtain the steamed bun.
Embodiment 3
A kind of sophora flower steamed bun of the present embodiment, the steamed bun are prepared from the following raw materials in parts by weight：
30 parts of 55 parts of flour, 16 parts of sophora flower powder of processing, 0.5 part of baking powder, 0.6 part of dry ferment, 1.5 parts of white sugar and water.
According to above-mentioned formula, preparation method that the present embodiment also provides a kind of above-mentioned sophora flower steamed bun comprises the following steps：
(1) each raw material is weighed by above-mentioned parts by weight；
(2) preparation of sophora flower powder is handled：A cleans fresh sophora flower, and constant weight is dried at 63 DEG C, by the sophora flower after drying
Clay into power, after the powder and water mixed in equal amounts, in the case where frequency is 35KHz, ultrasonication 25min, standby；B is to ultrasound
The ethanol solution that 6 times of weight are added in compound after ripple processing mixes, and the volumetric concentration of the ethanol solution is 92%, backflow
Extraction 2 times, flow back 1.5h every time, merges ethanol extract, is concentrated and dried, obtains the first powder；C is into the slag charge after ethanol extraction
Bacillus subtilis is inoculated with, inoculum concentration 3%, after inoculation terminates, the shaker fermentation 15h at 35 DEG C, obtains zymotic fluid, and by described in
Zymotic fluid is sterilized at 135 DEG C after 6s, is concentrated and dried, is obtained the second powder；D mixes first powder and the second powder, i.e.,
It can obtain the processing sophora flower powder；
(3) by flour, processing sophora flower powder, baking powder, dry ferment, white sugar and water mixing kneading 5min, after kneading terminates, in
35min is proofed at 40 DEG C, takes out and continues kneading 4min, plastotype, stand 25min at room temperature, after steam occurs in food steamer, be put into steaming
22min is steamed in cage, you can obtain the steamed bun.
Steamed bun anti-corrosion preservation and effect of the present invention：
In order to illustrate steamed bun anti-corrosion preservation and effect of the present invention, applicant, which has done, to be tested, and experiment is divided into group 1, group 2, group
3rd, totally 4 groups of control group 1, wherein the methods that embodiment 1, embodiment 2 and embodiment 3 is respectively adopted in group 1, group 2, group 3 are made
Steamed bun；Control group 1 does not carry out any processing to sophora flower, directly with sophora flower part making steamed bun, other steps with the phase of embodiment 3
Together.After making terminates, each group steamed bun is placed at 1-5 DEG C and preserved, each group steamed bun shelf-life is as shown in table 1：Wherein steamed bun is guaranteed the quality
Phase is to the time required to there are vinosity or other acid smells from just preserving steamed bun.
The shelf-life of table 1
It was found from group 1, group 2, group 3 and control group 1 contrast：Steamed bun, which is made, in the inventive method has the corrupt bacteria growing of suppression
Ability, extends the shelf-life, and anti-corrosion preservation and effect is better than conventional fabrication method.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
- A kind of 1. sophora flower steamed bun, it is characterised in that：The steamed bun is prepared from the following raw materials in parts by weight：Flour 50-60 parts, processing sophora flower powder 12-18 parts, baking powder 0.3-0.6 parts, dry ferment 0.4-0.8 parts, white sugar 1-2 parts and Water 25-35 parts.
- A kind of 2. sophora flower steamed bun according to claim 1, it is characterised in that：The steamed bun by following parts by weight raw material It is made：30 parts of 55 parts of flour, 16 parts of sophora flower powder of processing, 0.5 part of baking powder, 0.6 part of dry ferment, 1.5 parts of white sugar and water.
- A kind of 3. preparation method of sophora flower steamed bun according to claim 1, it is characterised in that：Comprise the following steps：(1) each raw material is weighed by above-mentioned parts by weight；(2) preparation of sophora flower powder is handled：A cleans fresh sophora flower, and constant weight is dried at 60-65 DEG C, by the sophora flower after drying Clay into power, by after the powder and water mixed in equal amounts, ultrasonication 20-30min is standby；B is to mixed after ultrasonication The ethanol solution mixing that 5-7 times of weight is added in material is closed, refluxing extraction 2-3 times, flow back 1-2h every time, merges ethanol extract, It is concentrated and dried, obtains the first powder；C is inoculated with bacillus subtilis, inoculum concentration 1-5%, inoculation into the slag charge after ethanol extraction After end, the shaker fermentation 12-18h at 30-40 DEG C obtains zymotic fluid, and the zymotic fluid is sterilized 4-9s at 130-140 DEG C Afterwards, it is concentrated and dried, obtains the second powder；D mixes first powder and the second powder, you can obtains the processing sophora flower powder；(3) by flour, processing sophora flower powder, baking powder, dry ferment, white sugar and water mixing kneading 3-8min, after kneading terminates, in 40 30-40min is proofed at DEG C, takes out and continues kneading 3-5min, plastotype, stand 20-30min at room temperature, after there is steam in food steamer, It is put into food steamer and steams 20-25min, you can obtains the steamed bun.
- A kind of 4. preparation method of sophora flower steamed bun according to claim 3, it is characterised in that：In step (2), the ultrasound Wave frequency rate is 30-40KHz.
- A kind of 5. preparation method of sophora flower steamed bun according to claim 3, it is characterised in that：In step (2), the ethanol The volumetric concentration of solution is 90-95%.
- A kind of 6. preparation method of sophora flower steamed bun according to claim 3, it is characterised in that：In step (2), the withered grass The inoculum concentration of bacillus is 3%.
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| CN113519763A (en) * | 2021-08-05 | 2021-10-22 | 河南省商业科学研究所有限责任公司 | Peony steamed bun and preparation method thereof |
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| CN103125824A (en) * | 2013-02-18 | 2013-06-05 | 时闻讯 | Sophora japonica steamed bread and making method thereof |
| CN104164334A (en) * | 2014-09-04 | 2014-11-26 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of blueberry composite fruit wine |
| CN105199937A (en) * | 2015-09-21 | 2015-12-30 | 河南科技大学 | Sophora flower bud vinegar, sophora flower bud health-care oral liquid and preparation method of sophora flower bud health-care oral liquid |
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| CN103125824A (en) * | 2013-02-18 | 2013-06-05 | 时闻讯 | Sophora japonica steamed bread and making method thereof |
| CN104164334A (en) * | 2014-09-04 | 2014-11-26 | 安吉县森之蓝蓝莓专业合作社 | Preparation method of blueberry composite fruit wine |
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