CN107788354A - A kind of preparation method of stomach strengthening and digestion promoting milk taste small steamed bun - Google Patents
A kind of preparation method of stomach strengthening and digestion promoting milk taste small steamed bun Download PDFInfo
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- 239000008267 milk Substances 0.000 title claims abstract description 35
- 210000004080 milk Anatomy 0.000 title claims abstract description 35
- 235000019640 taste Nutrition 0.000 title claims abstract description 26
- 230000029087 digestion Effects 0.000 title claims abstract description 25
- 210000002784 stomach Anatomy 0.000 title claims abstract description 22
- 230000001737 promoting effect Effects 0.000 title claims abstract description 18
- 238000005728 strengthening Methods 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 43
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
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- 238000012545 processing Methods 0.000 claims abstract description 26
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- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 13
- 239000011425 bamboo Substances 0.000 claims abstract description 13
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 12
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- 238000007654 immersion Methods 0.000 claims abstract description 10
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 9
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- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910021529 ammonia Inorganic materials 0.000 claims abstract description 6
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- 239000000706 filtrate Substances 0.000 claims description 7
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- 244000144730 Amygdalus persica Species 0.000 claims 1
- 241000282693 Cercopithecidae Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 239000011268 mixed slurry Substances 0.000 claims 1
- 238000005360 mashing Methods 0.000 abstract 1
- 238000012805 post-processing Methods 0.000 abstract 1
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- 229920002472 Starch Polymers 0.000 description 1
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- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
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- 239000003866 digestant Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of stomach strengthening and digestion promoting milk taste small steamed bun, including following aspect：（1）Powder processed, the fresh leaf of bamboo and tea free are immersed into closed immersion in saline solution, boiling and ferment at constant temperature are carried out after mashing；（2）Extract solution, mixed after hawthorn, dried orange peel, Kiwi berry fruit powder, myotonin, cowpea, lycium ruthenicum are crushed, red wine is added after adding water boiling；（3）Fermentation, take fresh milk to add extract solution mixing thereto and fermented；（4）Flour processing, part flour is immersed to seal in saline solution and soaked, and carry out ammonia processing and ozone processing；（5）And face, first the frying of mixing filter residue is processed, takes flour to be mixed with processing flour, mixing filter residue, tea powder and fermented milk are stirred after then adding frying, add mixed fermentation liquid and extract solution and dough is made in face；（6）Steam, dough face post-processing of waking up is made small steamed bun type shape and steamed, milk taste small steamed bun is made.
Description
Technical field
The invention belongs to small steamed bun processing technique field, and in particular to a kind of preparation side of stomach strengthening and digestion promoting milk taste small steamed bun
Method.
Background technology
Steamed bun be using wheat flour as mainly process raw material it is fermented, steam and be made, be the master in Chinese's daily life
Food, wherein containing nutritional ingredients such as the mineral matter in protein, carbohydrate and yeast, vitamin and enzymes, yeast contains
Selenium, the mineral matter such as chromium there is the effect of anti-aging, antitumor, prevention of arterial hardening, the primary healthcare composition of steamed bun is with yeast
Based on, the effect of other functional healths is relatively fewer, and can produce carbohydrate after the abundant starch component hydrolysis wherein contained, eats
The tolerance of body sugar can be increased afterwards.As people's living standard improves, higher quality of life is gradually pursued, to food
Health care demand increasingly improves, and nutritive and health protection components are few in traditional steamed bun, function is low, mouthfeel is single, can not meet
People are to nutrition and the demand of mouthfeel；And dessert small steamed bun is processed into, it can not only be eaten when staple food, while can also play
Stomach invigorating digestion-aid effect, reduce greasy feeling and discomfort after eating a large amount of vegetables.
The content of the invention
The present invention is directed to the problem of existing：As people's living standard improves, higher quality of life is gradually pursued, to food
The health care demand of product increasingly improves, and nutritive and health protection components are few in traditional steamed bun, function is low, mouthfeel is single, can not
Meets the needs of people are to nutrition and mouthfeel；And dessert small steamed bun is processed into, it can not only be eaten when staple food, while can be with
Stomach invigorating digestion-aid effect is played, reduces greasy feeling and discomfort after eating a large amount of vegetables.To solve the above problems, the present invention provides
A kind of preparation method of stomach strengthening and digestion promoting milk taste small steamed bun.
The present invention is achieved by the following technical solutions：
A kind of preparation method of stomach strengthening and digestion promoting milk taste small steamed bun, comprises the following steps：
（1）Powder processed：The fresh leaf of bamboo and tea free are immersed into closed immersion 3-4h in saline solution, the leaf of bamboo and tea free can be reduced
Bitter taste, after taking-up plus water is beaten to obtain mixed serum, and mixed serum is first placed in boiling 30- in 65-70 DEG C of water-bath of temperature
34min, then ferment at constant temperature 26-28h, active constituent content in zymotic fluid is improved, tea powder must be mixed by filter residue being dried after filtering, filter
Liquid be concentrated into original volume 1/4 mixed fermentation liquid；
（2）Extract solution：Mixed after hawthorn, dried orange peel, Kiwi berry fruit powder, myotonin, cowpea, lycium ruthenicum are crushed, add gross mass
5-7 times of water boiling 30-40min, filters the red wine that 1 times of its quality is added in backward filtrate, is then concentrated into the 1/ of original volume
6, extract solution and mixing filter residue is made, extract solution has stomach strengthening and digestion promoting, improves the effect of steamed bun flexibility；
（3）Fermentation：Take fresh milk to add its quality 17%-20% extract solution mixing thereto to be fermented, first in 28-32 DEG C of hair
Ferment 42-44h, then 12-14 DEG C of cold fermentation 23-26h is cooled to, fermented milk is made, improves milk stomach-invigoratinghealth health care effect, makes to carry
Liquid taking port sense is softer；
（4）Flour processing：Part flour is immersed immersion is sealed in saline solution, and be passed through closed container volume 6%-8% thereto
Ammonia processing 2-3h, after taking-up dry moisture be placed in closed container be passed through its volume 20%-25% ozone processing 8-10h,
Flour chewy is improved, plays the effect brightened, processing flour is made；
（5）And face：First the frying of mixing filter residue is processed, takes flour with processing flour according to 4:1 mixing, after then adding frying
Mixing filter residue, mixing tea powder and fermented milk are stirred, and improve stomach-invigoratinghealth health care effect of steamed bun, increase taste flavor, then add
Enter mixed fermentation liquid and extract solution and dough is made in face；
（6）Steam：By dough using more than the face 12h that waken up after preservative film parcel, it is processed into small steamed bun type shape and is placed in steamer and steam
Milk taste small steamed bun is made after 40-50min processed.
Described stomach strengthening and digestion promoting milk taste small steamed bun, it is respectively configured to sub-prime gauge part and is：Flour 70-80 parts, milk 14-16
Part, leaf of bamboo 6-8 parts, tea free 7-9 parts, hawthorn 5-8 parts, dried orange peel 4-6 parts, Kiwi berry fruit powder 4-6 parts, myotonin 3-5 parts, cowpea
2-4 parts, lycium ruthenicum 2-4 parts.
Step（1）Described ferment at constant temperature, its temperature are 24-27 DEG C.
Step（1）Described saline solution, its mass concentration are 8%-10%.
The present invention has advantages below compared with prior art：Powder processed, the leaf of bamboo and tea free can be dropped using saline solution immersion
Low bitter taste, active constituent content in zymotic fluid is improved by boiling and fermentation process, playing reduces greasy feeling and digestant
Effect, and improve the fragrance mouthfeel of mixing tea powder and mixed fermentation liquid.Extract solution, hawthorn, dried orange peel etc. are extracted by boiling method
Composition in raw material, producing extract solution has the function that stomach strengthening and digestion promoting, improves steamed bun flexibility.Fermentation, extract solution mix with milk
Close fermentation after mouthfeel it is softer, aromatic, and improve fermented milk functional health effect, can assign steamed bun milk fragrance and
Stomach-invigoratinghealth health care effect, improve the soft taste of steamed bun.Flour processing, soaked by using saline solution, the processing of ammonia and ozone,
Flour can be played and improve chewy and whitening effect, improve flour toughness mouthfeel and edible safety.And face, added into flour
Filter residue and mixing tea powder are mixed, raw material can be played and made full use of, increase the taste flavor and stomach-invigoratinghealth health care effect of steamed bun, and is added
Entering mixed fermentation liquid, extract solution can make steamed bun have aid digestion, cleaning function of intestinal canal, and assign steamed bun tea perfume taste.Processed
Milk small steamed bun has sweet mouthfeel, softness, can play the staple food effect of filling the stomach so that dessert is edible after meal, can play stomach invigorating again and help
The effect of digestion, reduce gastric digestion pressure.
Embodiment
Embodiment 1：
A kind of preparation method of stomach strengthening and digestion promoting milk taste small steamed bun, comprises the following steps：
（1）Powder processed：The fresh leaf of bamboo and tea free are immersed into closed immersion 3.5h in saline solution, the leaf of bamboo and tea free can be reduced
Bitter taste, after taking-up plus water is beaten to obtain mixed serum, and mixed serum is first placed in boiling 31min in 66 DEG C of water-baths of temperature, then
Ferment at constant temperature 26.5h, active constituent content in zymotic fluid is improved, tea powder must be mixed by filter residue being dried after filtering, and filtrate is concentrated into
The 1/4 of original volume obtains mixed fermentation liquid；
（2）Extract solution：Mixed after hawthorn, dried orange peel, Kiwi berry fruit powder, myotonin, cowpea, lycium ruthenicum are crushed, add gross mass
5.5 times of water boiling 32min, filters the red wine that 1 times of its quality is added in backward filtrate, is then concentrated into the 1/6 of original volume, system
Extract solution and mixing filter residue are obtained, extract solution has stomach strengthening and digestion promoting, improves the effect of steamed bun flexibility；
（3）Fermentation：Take fresh milk to add the extract solution mixing of its quality 18% thereto to be fermented, first ferment 43h at 29 DEG C,
12.5 DEG C of cold fermentation 24h are cooled to again, fermented milk is made, and are improved milk stomach-invigoratinghealth health care effect, are made extract solution mouthfeel more
It is soft；
（4）Flour processing：Part flour is immersed immersion is sealed in saline solution, and be passed through closed container volume 6.2% thereto
Ammonia handles 2.5h, and moisture is dried after taking-up and is placed in closed container the ozone processing 8.5h for being passed through its volume 21%, improves flour
Chewy, the effect brightened is played, processing flour is made；
（5）And face：First the frying of mixing filter residue is processed, takes flour with processing flour according to 4:1 mixing, after then adding frying
Mixing filter residue, mixing tea powder and fermented milk are stirred, and improve stomach-invigoratinghealth health care effect of steamed bun, increase taste flavor, then add
Enter mixed fermentation liquid and extract solution and dough is made in face；
（6）Steam：By dough using more than the face 12h that waken up after preservative film parcel, it is processed into small steamed bun type shape and is placed in steamer and steam
Milk taste small steamed bun is made after 43min processed.
Described stomach strengthening and digestion promoting milk taste small steamed bun, it is respectively configured to sub-prime gauge part and is：74 parts of flour, 14.3 parts of milk,
6.4 parts of the leaf of bamboo, 7.3 parts of tea free, 6 parts of hawthorn, 4.5 parts of dried orange peel, 4.1 parts of Kiwi berry fruit powder, 3.2 parts of myotonin, cowpea 2.5
Part, 2.3 parts of lycium ruthenicum.
Step（1）Described ferment at constant temperature, its temperature are 25 DEG C.
Step（1）Described saline solution, its mass concentration are 8.5%.
Embodiment 2：
（1）Powder processed：The fresh leaf of bamboo and tea free are immersed into closed immersion 4h in saline solution, the hardship of the leaf of bamboo and tea free can be reduced
Astringent taste, after taking-up plus water is beaten to obtain mixed serum, and mixed serum is first placed in boiling 33min in 69 DEG C of water-baths of temperature, then permanent
Temperature fermentation 27.5h, improves active constituent content in zymotic fluid, tea powder must be mixed by drying filter residue after filtering, and filtrate is concentrated into original
The 1/4 of volume obtains mixed fermentation liquid；
（2）Extract solution：Mixed after hawthorn, dried orange peel, Kiwi berry fruit powder, myotonin, cowpea, lycium ruthenicum are crushed, add gross mass
6.5 times of water boiling 38min, filters the red wine that 1 times of its quality is added in backward filtrate, is then concentrated into the 1/6 of original volume, system
Extract solution and mixing filter residue are obtained, extract solution has stomach strengthening and digestion promoting, improves the effect of steamed bun flexibility；
（3）Fermentation：Take fresh milk to add the extract solution mixing of its quality 19% thereto to be fermented, first ferment 44h at 31 DEG C,
13.5 DEG C of cold fermentation 25h are cooled to again, fermented milk is made, and are improved milk stomach-invigoratinghealth health care effect, are made extract solution mouthfeel more
It is soft；
（4）Flour processing：Part flour is immersed immersion is sealed in saline solution, and be passed through closed container volume 7.5% thereto
Ammonia handles 3h, and moisture is dried after taking-up and is placed in closed container the ozone processing 9.5h for being passed through its volume 24%, improves flour strength
Road, the effect brightened is played, processing flour is made；
（5）And face：First the frying of mixing filter residue is processed, takes flour with processing flour according to 4:1 mixing, after then adding frying
Mixing filter residue, mixing tea powder and fermented milk are stirred, and improve stomach-invigoratinghealth health care effect of steamed bun, increase taste flavor, then add
Enter mixed fermentation liquid and extract solution and dough is made in face；
（6）Steam：By dough using more than the face 12h that waken up after preservative film parcel, it is processed into small steamed bun type shape and is placed in steamer and steam
Milk taste small steamed bun is made after 47min processed.
Described stomach strengthening and digestion promoting milk taste small steamed bun, it is respectively configured to sub-prime gauge part and is：78 parts of flour, 15.2 parts of milk,
7.8 parts of the leaf of bamboo, 8.6 parts of tea free, 7.4 parts of hawthorn, 5.7 parts of dried orange peel, 5.8 parts of Kiwi berry fruit powder, 4.5 parts of myotonin, cowpea 3.8
Part, 3.6 parts of lycium ruthenicum.
Step（1）Described ferment at constant temperature, its temperature are 26 DEG C.
Step（1）Described saline solution, its mass concentration are 9.2%.
Contrast 1：
This contrast 1 does not carry out step compared with embodiment 1（1）Middle mixed fermentation liquid makes, and other steps are same as Example 1.
Contrast 2：
This contrast 2 does not carry out step compared with embodiment 1（2）Prepared by middle extract solution, other steps are same as Example 1.
Contrast 3：
This contrast 3 does not carry out step compared with embodiment 1（3）Fermentation, other steps are same as Example 1.
Contrast 4：
This contrast 4 does not carry out step compared with embodiment 2（4）Flour processing, other steps are same as Example 2.
Contrast 5：
This contrast 5 does not carry out step compared with embodiment 2（5）Middle mixing tea powder and mixing filter residue use, and other steps are with implementing
Example 2 is identical.
Contrast 6：
This contrast 6 does not carry out step compared with embodiment 2（5）Middle mixed fermentation liquid and extract solution use, and other steps are with implementing
Example 2 is identical.
Control group：
Control group will steam into steamed bun after flour and face, mixed fermentation liquid making be not used, prepared by extract solution, ferment, flour adds
Work, mixing tea powder and mixing filter residue, mixed fermentation liquid and extract solution.
To embodiment 1, embodiment 2, contrast 1, contrast 2, contrast 3, contrast 4, contrast 5, contrast 6 and control group experiment side
Case, count the whiteness of flour（Flour whiteness instrument is tested）, wet gluten content, aid digestion improvement.
Experimental data：
| Project | Whiteness | Wet gluten content % | Aid digestion improvement % |
| Embodiment 1 | 84.3 | 32.7 | 78.6 |
| Embodiment 2 | 83.2 | 32.5 | 76.3 |
| Contrast 1 | 84.1 | 32.4 | 69.3 |
| Contrast 2 | 84.7 | 32.1 | 65.6 |
| Contrast 3 | 81.8 | 31.9 | 67.4 |
| Contrast 4 | 77.9 | 29.0 | 77.2 |
| Contrast 5 | 82.9 | 31.8 | 59.6 |
| Contrast 6 | 83.6 | 32.7 | 50.2 |
| Control group | 76.5 | 27.9 | 0.0 |
Synthesis result：Milk taste small steamed bun prepared by the present invention, compared with control group, Flour whiteness increase by 7.8, wet gluten content
4.8% is improved, aid digestion improvement reaches more than 76.3%.Using fermentation and flour processing method, can improve whiteness for 2.5,
5.3, wet gluten content improves 0.8%, 3.5%；And prepare, ferment, mix tea powder and mix using mixed fermentation liquid making, extract solution
Close that filter residue uses, mixed fermentation liquid and extract solution use, can improve aid digestion improvement efficiency be 9.3%, 13.0%, 11.2%,
16.7%、26.1%。
Claims (4)
1. a kind of preparation method of stomach strengthening and digestion promoting milk taste small steamed bun, it is characterised in that comprise the following steps：
（1）Powder processed：The fresh leaf of bamboo and tea free are immersed into closed immersion 3-4h in saline solution, after taking-up plus water is beaten and must mixed
Slurries, mixed serum is first placed in boiling 30-34min in 65-70 DEG C of water-bath of temperature, then ferment at constant temperature 26-28h, after filtering
Filter residue, which is dried, must mix tea powder, filtrate be concentrated into original volume 1/4 mixed fermentation liquid；
（2）Extract solution：Mixed after hawthorn, dried orange peel, Kiwi berry fruit powder, myotonin, cowpea, lycium ruthenicum are crushed, add gross mass
5-7 times of water boiling 30-40min, filters the red wine that 1 times of its quality is added in backward filtrate, is then concentrated into the 1/ of original volume
6, extract solution and mixing filter residue is made；
（3）Fermentation：Take fresh milk to add its quality 17%-20% extract solution mixing thereto to be fermented, first in 28-32 DEG C of hair
Ferment 42-44h, then 12-14 DEG C of cold fermentation 23-26h is cooled to, fermented milk is made；
（4）Flour processing：Part flour is immersed immersion is sealed in saline solution, and be passed through closed container volume 6%-8% thereto
Ammonia processing 2-3h, after taking-up dry moisture be placed in closed container be passed through its volume 20%-25% ozone processing 8-10h,
Processing flour is made；
（5）And face：First the frying of mixing filter residue is processed, takes flour with processing flour according to 4:1 mixing, after then adding frying
Mixing filter residue, mixing tea powder and fermented milk are stirred, and add mixed fermentation liquid and extract solution and dough is made in face；
（6）Steam：By dough using more than the face 12h that waken up after preservative film parcel, it is processed into small steamed bun type shape and is placed in steamer and steam
Milk taste small steamed bun is made after 40-50min processed.
2. the preparation method of stomach strengthening and digestion promoting milk taste small steamed bun as claimed in claim 1, it is characterised in that it is respectively configured to sub-prime
Gauge part is：Flour 70-80 parts, milk 14-16 parts, leaf of bamboo 6-8 parts, tea free 7-9 parts, hawthorn 5-8 parts, dried orange peel 4-6 parts, Mi
Monkey peach fruit powder 4-6 parts, myotonin 3-5 parts, cowpea 2-4 parts, lycium ruthenicum 2-4 parts.
3. the preparation method of stomach strengthening and digestion promoting milk taste small steamed bun as claimed in claim 1, it is characterised in that step（1）Described
Ferment at constant temperature, its temperature are 24-27 DEG C.
4. the preparation method of stomach strengthening and digestion promoting milk taste small steamed bun as claimed in claim 1, it is characterised in that step（1）Described
Saline solution, its mass concentration are 8%-10%.
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Cited By (1)
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| CN109601575A (en) * | 2018-04-10 | 2019-04-12 | 福建省产品质量检验研究院 | A kind of molten beans food and preparation method thereof suitable for the elderly |
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