CN107647271A - A kind of Tea-fragrant steamed bun and preparation method thereof - Google Patents
A kind of Tea-fragrant steamed bun and preparation method thereof Download PDFInfo
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- CN107647271A CN107647271A CN201710885022.4A CN201710885022A CN107647271A CN 107647271 A CN107647271 A CN 107647271A CN 201710885022 A CN201710885022 A CN 201710885022A CN 107647271 A CN107647271 A CN 107647271A
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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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Abstract
The present invention relates to a kind of Tea-fragrant steamed bun and preparation method thereof, belong to food processing technology field.The Tea-fragrant steamed bun of the present invention mainly includes the raw material of following parts by weight：1~5 part of 120~150 parts of flour, 50~80 parts of coarse cereal powder, 1~10 part of tea powder, 10~50 parts of the miscellaneous beans of graininess, 1~10 part of sweetener and yeast；The miscellaneous beans preparation method of described graininess is cooked for miscellaneous beans are soaked with clear water, drains away the water, be ground into graininess.Its preparation method comprises the following steps：(1) flour, coarse cereal powder and tea powder are mixed, adds sweetener, yeast, warm water and be modulated into dough, ferment；(2) dough fermented in (1) and the miscellaneous beans of graininess are kneaded and dough is made；(3) steamed bun raw embryo is made in the dough in (2), proofed；(4) the steamed bun raw embryo in (3) is steamed into curing, is cooled to room temperature and produces.Prepared steamed bun has tea perfume, and nutrition is balanced, and suitable various people's is edible.
Description
Technical field
The present invention relates to a kind of Tea-fragrant steamed bun and preparation method thereof, belong to food processing technology field.
Background technology
Steamed bun is originating from China, away from the present existing more than 1700 years history.Steamed bun refers to add water into dough using wheat flour,
Using the food for steaming technique thermal ripening after fermented, finished product profile is hemispherical or strip, is the tradition of our people
Staple food, it is deep to be liked by masses.Traditional steamed bun is using wheat flour as primary raw material, and predominantly people provide carbon hydrate
Thing.As the improvement of people's living standards, the species of steamed bun is also more and more, health-care steamed bread, nutrition steamed bun can be divided according to effect
It is first-class；Corn steamed bun, potato steamed bun, peanut steamed bun, buckwheat steamed bread, Tea-fragrant steamed bun etc. can be divided into according to contained auxiliary material.
Ming Dynasty Liu Yuan grows《Tea history》Speech：" the wonderful of tea has three：One says color, and two say perfume (or spice), and three say taste." visible tea perfume is evaluation tea
Leaf or the major criterion sampled tea.Tea aroma, is the tea aroma smell come out when dry tea or tealeaves brew, and tea perfume makes one
Heart spleen is salubrious, and mind is pure and fresh, relaxing.Research shows, about 650 kinds of the aroma substance identified in tealeaves, tea
Leaf aromatic substance is broadly divided into four major classes according to its design feature, fatty analog derivative, terpenes analog derivative, and aromatic series spreads out
Biology, nitrogenous, oxa- cyclics.
At present, tealeaves has been used in steamed bun as additive, and Chinese patent (CN 102948675A) discloses one kind
Tea-fragrant steamed bun, its preparation method are：The tealeaves of selection is brewed twice, will twice millet paste mix, then with appropriate flour, ferment
Mother's mixing, and into dough, it is fermented, be molded, proof after upper cage be steamed into.Although steamed bun disclosed in the patent has tea perfume, its
Nutritional ingredient is simple and healthcare function is limited.Chinese patent (CN 104381832A) discloses a kind of green tea steamed bun, including following
The material of parts by weight：Wheat flour 100-120 parts, black sesame powder 25-30 parts, black bean powder 15-20 parts, mung bean flour 10-13 parts, ferment
Female powder 10-12 parts, almond 5-8 parts, palm oil 2-6 parts, walnut oil 3-5 parts, carrot 20-16 parts, yellow rice wine 12-15 parts, green tea juice
25-30 parts, hawthorn 14-18 parts, Hericium erinaceus 8-13 parts, asparagus 7-16 parts, sliding mushroom 8-13 parts, Radix Codonopsis 1-2 parts.It is prepared by this method
Steamed bun the use of black bean powder and mung bean flour is raw material, black soya bean and mung bean are processed into nutritional ingredient during black bean powder and mung bean flour
Damage destruction of becoming estranged.
The content of the invention
It is an object of the invention to provide a kind of Tea-fragrant steamed bun, the miscellaneous beans steamed bun of the tea flavour has tea perfume, nutrition equilibrium, Ke Yiman
The crowd of sufficient different demands.
Another object of the present invention is to provide the preparation method of the Tea-fragrant steamed bun, this method is simple to operate, practical, is easy to
Industrialized production.
The particular content of the present invention is as follows：
A kind of Tea-fragrant steamed bun, mainly include the raw material of following parts by weight：120~150 parts of flour, 50~80 parts of coarse cereal powder,
1~5 part of 10~50 parts of the miscellaneous beans of 1~10 part of tea powder, graininess, 1~10 part of sweetener and yeast；It is prepared by the miscellaneous beans of described graininess
Method is cooked for miscellaneous beans are soaked with clear water, drains away the water, be ground into graininess.
In the prior art, tealeaves has different fragrance, and some tealeaves has bitter taste, and some tealeaves has fragrance.This hair
Bright middle select has dulcet tealeaves preparation tea powder or the dulcet tea powder of purchase tool as raw material.The tea powder that the present invention selects
For matcha powder and/or green tea powder；The green tea powder is that dry green tea is put into pulverizer to be broken into powdered, and sieving is
.The mesh number of screen cloth used in the sieving is at least 100 mesh.
Research shows that savory tea set is because containing having aroma substance in tealeaves, at present, has been identified in tealeaves
About 650 kinds of the aromatic material of tool, the aroma substance in tealeaves is broadly divided into four major classes, fat according to its design feature
Fat analog derivative, terpenes analog derivative, aromatic derivant breathe out nitrogenous, oxa- cyclics.Tea powder is added in steamed bun, can
So that the steamed bun prepared has the fragrance of tea, this steamed bun can give out the fragrance of tealeaves, make popular feeling spleen clear when edible
Feel well, improve a poor appetite.
Described coarse cereal powder is at least one of buckwheat, corn flour, analysis for soybean powder, oatmeal, millet powder.
Flour is rich in protein, carbohydrate, vitamin and mineral, but vitamin and micro in process
Element loss is more serious, and lacks the necessary amino acid of needed by human body.
Rich in abundant tryptophan in millet powder, tryptophan can promote five hydroxytryptophanes of secretion to promote to sleep thrombocytin, contribute to
Sleep stomach invigorating；Containing trace elements such as abundant lysine, dietary fiber and vitamin E and iron, manganese, zinc in buckwheat, have
Very strong health-care effect, while the nicotinic acid in buckwheat and rutin, blood fat and cholesterol can be reduced, soften blood vessel, protect eyesight；
Rich in abundant dietary fiber in corn flour, intestines peristalsis can be promoted, rich in substantial amounts of lysine and trace elements of selenium, can be pressed down
Tumour processed, meanwhile, corn flour also contains more calcium, iron and linoleic acid and vitamin E, can reduce internal cholesterol levels；
Containing anticancer components such as saponin, protease inhibitors, isoflavones, molybdenum, selenium in analysis for soybean powder, rich in unrighted acid and soybean
Phosphatide, play the role of to keep blood vessel elasticity, brain tonic and prevent fatty liver formation；Oatmeal is rich in vitamin B complex (especially dimension life
Plain B1, B2 and Niacin), injection Vitamin B_6 and folic acid, containing abundant calcium, phosphorus, iron, copper, zinc, manganese, silicon, abundant water
Soluble fiber, β-polydextrose and vegetable soda, plant saponin, in regulation health, improvement constitutionally has remarkable effect.
Above-mentioned coarse cereals, supplemented with the vitamin and mineral lost during flour processing, and it compensate for lacking in flour
Nutritional ingredient, formed in nutritional ingredient complementary, contribute to the health care of human body.
Starch and protein are mainly contained in flour, its protein composition in essential amino acid lysine content very
Low, its micronutrient levels can not meet human body needs；Contain carbohydrate in coarse cereal powder, amino acid needed by human,
Also containing abundant trace element；Miscellaneous beans containing starch and abundant protein, its protein content can reach 20~
25%, and its lysine content is also very high.Flour and the collocation of coarse cereal powder and miscellaneous beans are used, coordinative role, made manufactured
Tea-fragrant steamed bun protein content, micronutrient levels, content of mineral substances collocation are more balanced, rationally utilize, make nutrient more
Easily absorb, nutritional ingredient utilization rate is more efficient.
Often food made of edible coarse cereal powder, can prevent febrile illness, such as catch a cold, dysentery, rheumatism, hypertension
Deng can also prevent and treat cardiovascular and cerebrovascular disease, it is external that coarse cereal powder can promote cholesterol to exclude, and can prevent, assisting in treating hypertension, moves
The diseases such as pulse atherosclerosis.In addition the starch in miscellaneous beans belongs to slow-digestion starch, can delay the rate of climb of postprandial blood sugar, reduces
The secretion of insulin, also it can strengthen satiety containing abundant dietary fiber, help control body weight, moreover it is possible to promote in the skin of beancurd of miscellaneous beans
Enter intestinal health；The B family vitamin rich content of miscellaneous beans, especially vitamin B1, vitamin B2, nicotinic acid etc., to promoting nerve
System health, improve depressed, tired, prevention athlete's foot, angular stomatitis and other effects highly significant.Commonly using the tea perfume steamed bun of the present invention
Head, also with certain healthcare function.
The particle diameter of the miscellaneous beans of graininess of the present invention is 1~5mm.The miscellaneous beans that the present invention selects are in addition to soya bean
Beans, preferable miscellaneous beans are at least one of mung bean, pea, black soya bean, red bean, kidney bean.
Contain vitamin B1, B2, carrotene, Niacin, folic acid, mineral calcium, phosphorus, iron in mung bean.Contained protein master
To be globulin, it is rich in lysine, leucine, threonine in forming, and is that human body must amino acid.Human body institute is rich in pea
The lysine needed, development, strengthen immunity can be promoted；Rich in vitamin B1, provitamin A and more trace element and class are recklessly
Radish element, there is very strong health-care effect to body；Nutritious black bean enriches, more containing protein, fat, vitamin, trace element etc.
Kind nutritional ingredient, while there are various bioactivators again, such as studies on black soybean pigment, black soya bean polysaccharide and isoflavones, these materials
Cholesterol, toxin expelling, strengthen immunity can be effectively reduced；Vitamin B1, B2, dietary fiber and folic acid are rich in red bean；Kidney bean
Rich in several mineral materials and trace element, while also contain vitamin A, C, E and radish element.
Above-mentioned miscellaneous beans, supplemented with the deficiency of trace element and amino acid classes in flour and coarse cereal powder, while provide beans
Distinctive nutriment, is advantageous to health in class.
In the preparation process of the miscellaneous beans of graininess, miscellaneous beans immersion can allow bean or pea to absorb moisture and be more easy to be cooked, while also can profit
The characteristic that damaging beans can not sink in water rejects bad beans；When boiling miscellaneous beans, miscellaneous beans are cut, internal non-whitening can determine whether miscellaneous beans
It is cooked；After miscellaneous beans are cooked, surface moisture is drained, it is 1mm~5mm to crush to particle diameter, is produced.
Described sweetener is white sugar, brown sugar.
In addition to above-mentioned raw materials, some conventional food additives can also be added in the present invention.For example, in order to increase
The toughness of steamed bun, some toughener can also be added；In order to increase the storage property of steamed bun, some preservatives are added.These sides
Case belongs to protection scope of the present invention.
The preparation method of the Tea-fragrant steamed bun of the present invention, includes following preparation process：
(1) flour, coarse cereal powder and tea powder are mixed, adds sweetener, yeast, warm water and be modulated into dough, ferment；
(2) dough of fermentation in (1) is kneaded with the miscellaneous beans of graininess and dough is made；
(3) steamed bun raw embryo is made in the dough in (2), proofed；
(4) the steamed bun raw embryo in (3) is steamed into curing, is cooled to room temperature and produces.
The shape of steamed bun raw embryo made of described dough can be the shapes such as rectangular bar shaped, spherical, the steamed twisted roll shape of semicircle, its
Size can be adjusted according to actual conditions and technique.
Miscellaneous beans used in the Tea-fragrant steamed bun of the present invention to be first cooked, after be ground into granular miscellaneous beans, in the prior art
It is that miscellaneous beans are worn into miscellaneous bean powder, the miscellaneous beans of graininess are simply simple to crush not by grinding, and can effectively reduce miscellaneous beans and exist
Nutrient loss in grinding process；Secondly, the Tea-fragrant steamed bun prepared has the unique taste, containing more in Tea-fragrant steamed bun of the present invention
The miscellaneous bean component of kind, miscellaneous beans are evenly distributed in steamed bun in the form of granular, in the steamed bun in eating the present invention, bite miscellaneous beans
During particle, miscellaneous beans particle has the unique flavor of miscellaneous beans, and uses steamed bun made of miscellaneous bean powder, and miscellaneous bean powder is dispersed in steamed bun
In, when edible, from first to last only a kind of mouthfeel.
The Tea-fragrant steamed bun preparation method of the present invention is simple, is easy to industrialized production, can meet the needs of different crowd.
Embodiment
The embodiment of the present invention will be described in further detail with reference to specific embodiment.
Embodiment 1
Tea-fragrant steamed bun in the present embodiment is mainly made up of the raw material of following parts by weight：150 grams of flour, 80 grams of coarse cereal powder
(wherein 20 grams of buckwheat, 15 grams of corn flour, 10 grams of analysis for soybean powder, 20 grams of oatmeal, 15 grams of millet powder), 100 grams of warm water, matcha powder
10 grams, miscellaneous 50 grams of beans (wherein 10 grams of red bean, 20 grams of mung bean, 10 grams of pea, 10 grams of kidney bean), 5 grams of yeast, 10 grams of white sugar.
The preparation method of Tea-fragrant steamed bun in the present embodiment is as follows：
(1) miscellaneous 50 grams of beans are soaked 1 hour with clear water, is then cooked, drains away the water, be ground into graininess, it is standby；
(2) 10 grams of 150 grams of flour, 80 grams of coarse cereal powder and matcha powder are fully mixed, adds 10 grams of white sugar, 5 grams of yeast, temperature
100 grams of water is modulated into the smooth dough in surface, covers wet cloth, is placed in fermenting case and ferments, until dough fermentation to twice of size,
And inside is in uniform cellular；
(3) dough in (2) and the miscellaneous beans in (1) are kneaded, miscellaneous beans is evenly distributed on inside dough；
(4) steamed bun raw embryo is made in the dough in (3), size, weight and the shape of raw embryo can adjust according to demand, then
Wet cloth is covered, stands 10-20 minutes；
(5) the steamed bun raw embryo in (4) is placed in curing 25min in steamer, is cooled to room temperature and produces.
Embodiment 2
Tea-fragrant steamed bun in the present embodiment is mainly made up of the raw material of following parts by weight：120 grams of flour, 50 grams of coarse cereal powder
(wherein 10 grams of buckwheat, 20 grams of corn flour, 5 grams of oatmeal, 15 grams of millet powder), 80 grams of warm water, 1 gram of green tea powder, miscellaneous 10 grams of beans
(wherein 5 grams of red bean, 5 grams of black soya bean), 1 gram of yeast, 5 grams of brown sugar.
The preparation method of Tea-fragrant steamed bun in the present embodiment is as follows：
(1) miscellaneous 10 grams of beans are soaked 1 hour with clear water, is then cooked, drains away the water, be ground into graininess, it is standby；
(2) 1 gram of 120 grams of flour, 50 grams of coarse cereal powder and green tea powder are fully mixed, adds 5 grams of brown sugar, 1 gram of yeast, temperature
80 grams of water is modulated into the smooth dough in surface, covers wet cloth, is placed in fermenting case and ferments, until dough fermentation to twice of size,
And inside is in uniform cellular；
(3) dough in (2) and the miscellaneous beans in (1) are kneaded, miscellaneous beans is evenly distributed on inside dough；
(4) steamed bun raw embryo is made in the dough in (3), size, weight and the shape of raw embryo can adjust according to demand, then
Wet cloth is covered, stands 10-20 minutes；
(5) the steamed bun raw embryo in (4) is placed in curing 25min in steamer, is cooled to room temperature and produces.
Embodiment 3
Tea-fragrant steamed bun in the present embodiment is mainly made up of the raw material of following parts by weight：130 grams of flour, 70 grams of coarse cereal powder
(wherein 40 grams of buckwheat, 5 grams of corn flour, 5 grams of oatmeal, 20 grams of analysis for soybean powder), 115 grams of warm water, 5 grams of tea powder, miscellaneous 25 grams of (its of beans
Middle 5 grams of kidney bean, 5 grams of pea, 15 grams of mung bean), 3 grams of yeast, 1 gram of white sugar.
The preparation method of Tea-fragrant steamed bun in the present embodiment is as follows：
(1) miscellaneous 25 grams of beans are soaked 1 hour with clear water, is then cooked, drains away the water, be ground into graininess, it is standby；
(2) 5 grams of 130 grams of flour, 70 grams of coarse cereal powder and tea powder are fully mixed, adds 1 gram of white sugar, 3 grams of yeast, warm water
115 grams are modulated into the smooth dough in surface, cover wet cloth, are placed in fermenting case and ferment, until dough fermentation is to twice of size, and
It is and internal in uniform cellular；
(3) dough in (2) and the miscellaneous beans in (1) are kneaded, miscellaneous beans is evenly distributed on inside dough；
(4) steamed bun raw embryo is made in the dough in (3), size, weight and the shape of raw embryo can adjust according to demand, then
Wet cloth is covered, stands 10-20 minutes；
(5) the steamed bun raw embryo in (4) is placed in curing 25min in steamer, is cooled to room temperature and produces.
Embodiment 4
Tea-fragrant steamed bun in the present embodiment is mainly made up of the raw material of following parts by weight：130 grams of flour, 70 grams of coarse cereal powder
(wherein 40 grams of buckwheat, 10 grams of corn flour, 20 grams of analysis for soybean powder), 115 grams of warm water, 5 grams of green tea powder, miscellaneous 25 grams of (wherein kidney beans of beans
10 grams, 15 grams of mung bean), 3 grams of yeast, 6 grams of white sugar.
The preparation method of Tea-fragrant steamed bun in the present embodiment is as follows：
(1) miscellaneous 25 grams of beans are soaked 1 hour with clear water, is then cooked, drains away the water, be ground into graininess, it is standby；
(2) 5 grams of 130 grams of flour, 70 grams of coarse cereal powder and green tea powder are fully mixed, adds 6 grams of white sugar, 3 grams of yeast, warm water
115 grams are modulated into the smooth dough in surface, cover wet cloth, are placed in fermenting case and ferment, until dough fermentation is to twice of size, and
It is and internal in uniform cellular；
(3) dough in (2) and the miscellaneous beans in (1) are kneaded, miscellaneous beans is evenly distributed on inside dough；
(4) steamed bun raw embryo is made in the dough in (3), size, weight and the shape of raw embryo can adjust according to demand, then
Wet cloth is covered, stands 10-20 minutes；
(5) the steamed bun raw embryo in (4) is placed in curing 25min in steamer, is cooled to room temperature and produces.
Embodiment 5
Tea-fragrant steamed bun in the present embodiment is mainly made up of the raw material of following parts by weight：130 grams of flour, 70 grams of coarse cereal powder
(wherein 40 grams of buckwheat, 30 grams of analysis for soybean powder), 115 grams of warm water, 5 grams of green tea powder, 25 grams of mung bean, 4 grams of yeast, 3 grams of white sugar.
The preparation method of Tea-fragrant steamed bun in the present embodiment is as follows：
(1) miscellaneous 25 grams of beans are soaked 1 hour with clear water, is then cooked, drains away the water, be ground into graininess, it is standby；
(2) 5 grams of 130 grams of flour, 70 grams of coarse cereal powder and green tea powder are fully mixed, adds 3 grams of white sugar, 4 grams of yeast, warm water
115 grams are modulated into the smooth dough in surface, cover wet cloth, are placed in fermenting case and ferment, until dough fermentation is to twice of size, and
It is and internal in uniform cellular；
(3) dough in (2) and the miscellaneous beans in (1) are kneaded, miscellaneous beans is evenly distributed on inside dough；
(4) steamed bun raw embryo is made in the dough in (3), size, weight and the shape of raw embryo can adjust according to demand, then
Wet cloth is covered, stands 10-20 minutes；
(5) the steamed bun raw embryo in (4) is placed in curing 25min in steamer, is cooled to room temperature and produces.
Embodiment 6
Tea-fragrant steamed bun in the present embodiment is mainly made up of the raw material of following parts by weight：130 grams of flour, buckwheat 60
Gram, 115 grams of warm water, 3 grams of green tea powder, 2 grams of matcha powder, miscellaneous 25 grams of beans (wherein 5 grams of kidney bean, 5 grams of pea, 5 grams of mung bean, black soya bean 5
Gram, 5 grams of red bean), 3 grams of yeast, 3 grams of white sugar.
The preparation method of Tea-fragrant steamed bun in the present embodiment is as follows：
(1) miscellaneous 25 grams of beans are soaked 1 hour with clear water, is then cooked, drains away the water, be ground into graininess, it is standby；
(2) by 130 grams of flour, 60 grams of buckwheat, 2 grams of 3 grams of green tea powder and matcha powder, fully mix, add 3 grams of white sugar,
3 grams of yeast, 115 grams of warm water are modulated into the smooth dough in surface, cover wet cloth, are placed in fermenting case and ferment, until dough fermentation
To twice of size, and internal is in uniform cellular；
(3) dough in (2) and the miscellaneous beans in (1) are kneaded, miscellaneous beans is evenly distributed on inside dough；
(4) steamed bun raw embryo is made in the dough in (3), size, weight and the shape of raw embryo can adjust according to demand, then
Wet cloth is covered, stands 10-20 minutes；
(5) the steamed bun raw embryo in (4) is placed in curing 25min in steamer, is cooled to room temperature and produces.
Test example
The sensory evaluation carried out to further obtain beneficial effects of the present invention to steamed bun and point of nutritional ingredient
Analysis, it is specific as follows：
1st, Tea-fragrant steamed bun subjective appreciation method
Tea-fragrant steamed bun is evaluated using standard as shown in table 1, total score 100.
The Tea-fragrant steamed bun evaluation criterion of table 1
Scoring group is made up of 6 people, and everyone gives a mark after foretasting according to table 1, steamed bun prepared by Statistics Implementation example 1-6
Point.As shown in table 2：
The appraisal result of table 2
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 | Average mark |
| Embodiment 1 | 96 | 96 | 86 | 92 | 96 | 84 | 92 |
| Embodiment 2 | 88 | 86 | 84 | 88 | 92 | 88 | 87 |
| Embodiment 3 | 92 | 92 | 84 | 88 | 86 | 88 | 88 |
| Embodiment 4 | 80 | 80 | 84 | 64 | 68 | 68 | 74 |
| Embodiment 5 | 52 | 64 | 72 | 68 | 62 | 68 | 64 |
| Embodiment 6 | 80 | 72 | 84 | 64 | 62 | 68 | 72 |
Interpretation of result：The coarse cereal powder most species that embodiment 1 adds, while the beans compared with multiple types is also added, it is different
The coarse cereal powder of species and beans not only nutritionally form complementation, and are mutually promoted in terms of edible quality, highest scoring.It is real
It is relatively low to apply the score of example 5, it may be possible to because the coarse cereals species of its addition is single, and beans is less, therefore in mouthfeel fragrance etc.
It is poor compared with other embodiment.
2nd, Tea-fragrant steamed bun Analysis of Nutritive Composition
In order to further determine that, nutrient composition content is balanced in Tea-fragrant steamed bun, to the Tea-fragrant steamed bun prepared by embodiment 1-6
Analysis of Nutritive Composition is carried out, its analysis result is as shown in 3~table of table 8：
The Tea-fragrant steamed bun Analysis of Nutritive Composition (every 100 grams) of the embodiment 1 of table 3
The Tea-fragrant steamed bun Analysis of Nutritive Composition (every 100 grams) of the embodiment 2 of table 4
The Tea-fragrant steamed bun Analysis of Nutritive Composition (every 100 grams) of the embodiment 3 of table 5
The Tea-fragrant steamed bun Analysis of Nutritive Composition (every 100 grams) of the embodiment 4 of table 6
The Tea-fragrant steamed bun Analysis of Nutritive Composition (every 100 grams) of the embodiment 5 of table 7
The Tea-fragrant steamed bun Analysis of Nutritive Composition (every 100 grams) of the embodiment 6 of table 8
The Tea-fragrant steamed bun for six kinds of embodiments that the present invention enumerates is each provided with various nutrient elements, is advantageous to health.
Each nutritional ingredient rises with coarse cereals and miscellaneous beans addition and increasing for species.
Claims (7)
- A kind of 1. Tea-fragrant steamed bun, it is characterised in that：Mainly include the raw material of following parts by weight：120~150 parts of flour, coarse cereal powder 1~5 part of 50~80 parts, 1~10 part of tea powder, 10~50 parts of the miscellaneous beans of graininess, 1~10 part of sweetener and yeast；The miscellaneous beans preparation method of described graininess is cooked for miscellaneous beans are soaked with clear water, drains away the water, be ground into graininess.
- 2. Tea-fragrant steamed bun according to claim 1, it is characterised in that：Described coarse cereal powder is buckwheat, corn flour, soya bean At least one of powder, oatmeal, millet powder.
- 3. Tea-fragrant steamed bun according to claim 1, it is characterised in that：The particle diameter of the miscellaneous beans of described graininess is 1~5mm.
- 4. the Tea-fragrant steamed bun according to claim 1 or 3, it is characterised in that：Described miscellaneous beans are mung bean, pea, black soya bean, red At least one of beans, kidney bean.
- 5. Tea-fragrant steamed bun according to claim 1, it is characterised in that：Described sweetener is white sugar, brown sugar.
- A kind of 6. preparation method of Tea-fragrant steamed bun as claimed in claim 1, it is characterised in that：Include following preparation process：(1) flour, coarse cereal powder and tea powder are mixed, adds sweetener, yeast, warm water and be modulated into dough, ferment；(2) dough of fermentation in (1) is kneaded with the miscellaneous beans of graininess and dough is made；(3) steamed bun raw embryo is made in the dough in (2), proofed；(4) the steamed bun raw embryo in (3) is steamed into curing, is cooled to room temperature and produces.
- 7. the preparation method of Tea-fragrant steamed bun according to claim 6, it is characterised in that：The raw embryo is shaped as rectangular bar Shape, semicircle are spherical, steamed twisted roll shape.
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| CN201710885022.4A CN107647271A (en) | 2017-09-26 | 2017-09-26 | A kind of Tea-fragrant steamed bun and preparation method thereof |
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| CN201710885022.4A CN107647271A (en) | 2017-09-26 | 2017-09-26 | A kind of Tea-fragrant steamed bun and preparation method thereof |
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| CN201710885022.4A Pending CN107647271A (en) | 2017-09-26 | 2017-09-26 | A kind of Tea-fragrant steamed bun and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038019A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Cake-sandwiched coarse cereals bread and preparation method thereof |
| CN103621887A (en) * | 2012-08-21 | 2014-03-12 | 重庆市合川区合双科技有限公司 | Preparing method for cereal steamed bread |
| CN103876049A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Method for processing coarse cereal pie |
| CN105942174A (en) * | 2016-05-09 | 2016-09-21 | 徐静 | Tea-flavored coarse cereal steamed buns and making method thereof |
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2017
- 2017-09-26 CN CN201710885022.4A patent/CN107647271A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038019A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Cake-sandwiched coarse cereals bread and preparation method thereof |
| CN103621887A (en) * | 2012-08-21 | 2014-03-12 | 重庆市合川区合双科技有限公司 | Preparing method for cereal steamed bread |
| CN103876049A (en) * | 2014-03-13 | 2014-06-25 | 蓬莱京鲁渔业有限公司 | Method for processing coarse cereal pie |
| CN105942174A (en) * | 2016-05-09 | 2016-09-21 | 徐静 | Tea-flavored coarse cereal steamed buns and making method thereof |
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Application publication date: 20180202 |