CN107821948B - High-energy and long-shelf-life steamed bread for old people and preparation method thereof - Google Patents
High-energy and long-shelf-life steamed bread for old people and preparation method thereof Download PDFInfo
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- 235000008429 bread Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 32
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 21
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 20
- 239000011148 porous material Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 241000255789 Bombyx mori Species 0.000 claims abstract description 7
- 241000382353 Pupa Species 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 7
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 3
- 230000001680 brushing effect Effects 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 230000003071 parasitic effect Effects 0.000 claims description 2
- 230000002035 prolonged effect Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000011800 void material Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000009191 jumping Effects 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 5
- 241000282414 Homo sapiens Species 0.000 description 3
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000554155 Andes Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the field of food, in particular to high-energy and high-quality-guarantee-period steamed bread for old people and a preparation method thereof. The method comprises the following steps of preparing flour, wherein the flour is prepared by fermenting 90 parts of wheat flour by weight to prepare fermented dough; the fermented dough is mixed with 15 parts of quinoa powder, 5 parts of silkworm pupa protein powder and 20 parts of popping candy by weight; 10 parts of tagatose; steaming the mixed fermented dough; during the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy. A. The jumping candy is creatively used as one of the additive substances, and is added into the steamed bread, so that the types of the candy in the steamed bread and the mouthfeel of the steamed bread are enriched; B. when the popping candy is placed in the steamed bun dough and is heated during steaming, carbon dioxide in the popping candy is released, and the void degree of the steamed bun is increased; C. the silkworm pupa protein powder can increase the protein content of the steamed bread, the quinoa powder can supplement nutrient elements of the steamed bread, and the combination of the substances can form a unique flavor.
Description
Technical Field
The invention relates to the field of food, in particular to novel high-energy and high-quality-guarantee-period steamed bread for old people and a preparation method thereof.
Background
Chenopodium quinoa Willd (school name: Chenopodium quinoa Willd) is originally produced in the Andes mountain area of south America, is a main traditional food for the indigenous residents of Yijia, has the history of eating and planting for more than 5000 + 7000 years, breeds the Yijia nationality because of unique rich and comprehensive nutritional value, and ancient Yijia people refer to as the 'mother of food'. The quinoa seeds mainly have several color systems of white, black, red and the like, and have little difference in nutrient components, wherein the white taste is the best, the black and red taste is relatively poor, and the seeds are small. Quinoa was used in 1980 s by the united states space agency as a space food for astronauts. The food agriculture organization of the united nations considers the quinoa to be the only single plant which can basically meet the basic nutritional requirements of the human body, and the quinoa is formally recommended to be the perfect full-nutritional food which is most suitable for the human. The United nations declare 2013 as the international quinoa year so as to promote the nutritional health and food safety of human beings and realize the millennium development goal. Quinoa has a special taste, but is a nutritional king, but not acceptable to all people.
If the fermentation of the steamed bread is not good, the internal texture of the steamed bread is too dense, the steamed bread has no flavor, and the nutritional value is not high.
Disclosure of Invention
The purpose of the invention is as follows: in order to provide a novel steamed bun with high energy and long shelf life for the elderly and a preparation method thereof, the specific purpose is to see a plurality of substantial technical effects of the specific implementation part.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of novel steamed bread with high energy and long shelf life for the old is characterized in that,
the method comprises the following steps of preparing flour, wherein the flour is prepared by fermenting 90 parts of wheat flour by weight to prepare fermented dough;
the fermented dough is mixed with 15 parts of quinoa powder, 5 parts of silkworm pupa protein powder and 20 parts of popping candy by weight; 10 parts of tagatose;
steaming the mixed fermented dough; during the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy.
The invention further adopts the technical scheme that the method also comprises the step of brushing an edible film on the surface of the steamed bread, wherein the edible film refers to the edible film which has a liquid formula of wheat gluten and glycerol in a ratio of 3.5: 1; the volume fraction of ethanol is 40 percent, and the PH value is 3; the heat treatment temperature was 90 degrees celsius.
A method for complementing incompletely fermented steamed bread is characterized in that,
adding popping candy into the mixed dough, and steaming the mixed fermented dough; during the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy.
The novel steamed bread with high energy and long shelf life for the old is characterized by being prepared by the preparation method.
Compared with the prior art, the invention adopting the technical scheme has the following beneficial effects: A. the jumping candy is creatively used as one of the additive substances, and is added into the steamed bread, so that the types of the candy in the steamed bread and the mouthfeel of the steamed bread are enriched; B. when the popping candy is placed in the steamed bun dough and is heated during steaming, carbon dioxide in the popping candy is released, and the void degree of the steamed bun is increased; C. the silkworm pupa protein powder can increase the protein content of the steamed bread, the quinoa powder can supplement nutrient elements of the steamed bread, and the combination of the substances can form a unique flavor.
Detailed Description
The present invention is further illustrated by the following specific embodiments, which are to be construed as merely illustrative, and not limitative of the remainder of the disclosure in any way whatsoever.
A preparation method of novel steamed bread with high energy and long shelf life for the old is characterized in that,
the method comprises the following steps of preparing flour, wherein the flour is prepared by fermenting 90 parts of wheat flour by weight to prepare fermented dough;
the fermented dough is mixed with 15 parts of quinoa powder, 5 parts of silkworm pupa protein powder and 20 parts of popping candy by weight; 10 parts of tagatose;
steaming the mixed fermented dough; during the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy. The technical scheme of the invention has the following substantial technical effects and the realization process thereof: A. the jumping candy is creatively used as one of the additive substances, and is added into the steamed bread, so that the types of the candy in the steamed bread and the mouthfeel of the steamed bread are enriched; B. the popping candy is placed in the steamed bun dough, and when the popping candy is steamed, the carbon dioxide in the popping candy is released by heating, so that the void degree of the steamed buns is increased, and the popping candy also has the bouncing performance, so that the inner void is larger; C. the silkworm pupa protein powder can increase the protein content of the steamed bread, the quinoa powder can supplement nutrient elements of the steamed bread, and the combination of the substances can form a unique flavor.
After the popping candy is added, the fermentation time is about half of the fermentation time of the original steamed bread, and the effect of fluffiness can be achieved, particularly, the popping candy increases the flavor of the steamed bread and releases carbon dioxide gas in dough.
Preferably, the steamed bread also contains red date powder in the proportion, so that the health-care function is better.
The steamed bun comprises a steamed bun body and a layer of edible film, wherein the edible film is formed by brushing a layer of edible film on the surface of the steamed bun, and the edible film refers to the edible film formed by mixing wheat gluten and glycerol in a ratio of 3.5: 1; the volume fraction of ethanol is 40 percent, and the PH value is 3; the heat treatment temperature was 90 degrees celsius. By adopting the process and the scheme as the optimization, a relatively closed environment of the steamed bread can be formed, and microorganisms are prevented from being parasitic on the steamed bread. The shelf life of the steamed bread is prolonged.
Preferably, the method also comprises the step of treating the quinoa, namely crushing the quinoa, soaking the crushed quinoa powder in water at 55-70 ℃ for 20-35 minutes, soaking in cold water for 45-60 minutes, fishing out, pulping, adding beta-cyclodextrin and maltodextrin (the two together account for 3-6 percent of the quinoa powder) according to the weight ratio of 1: 2, and treating at 45-60 ℃ for 25-40 minutes; the step is a method for treating the peculiar smell of the quinoa wheat flour.
A method for complementing incompletely fermented steamed bread is characterized in that,
adding popping candy into the mixed dough, and steaming the mixed fermented dough; during the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy. The technical scheme of the steamed bun fermentation device has the following substantial technical effects and the realization process of the technical scheme that popping candy bursts and can impact the interior of the steamed bun to form gaps, a porous internal structure is formed, and the fermentation time of the steamed bun is shortened.
Sensory indexes of steamed bread after fermentation and steaming are as follows:
| index (I) | Score of |
| Fine and uniform pores and thin pore wall | 19～20 |
| The pores are fine and uniformThe wall of the hole is slightly thicker | 17～18 |
| The pores are basically fine and slightly uneven, and the pore walls are slightly thick | 15～16 |
| The pores are slightly coarse and basically uniform, and the pore walls are slightly thick | 13～15 |
| The thickness and the unevenness of the hole bubble are obvious, the hole wall is thicker, or the hole bubble is thicker (phi is about 1.0 mm) | |
| Slightly uneven, slightly thicker, or more dense, wall of the hole | 10～13 |
| The thickness of the pore is uneven or compact, and the pore wall is thick | 5～9 |
The novel sweet fermented rice has special sweet taste, and the pores are more, soft and fluffy, but the fermentation time can be greatly reduced. The comprehensive score was 15 points.
The novel steamed bread with high energy and long shelf life for the old is characterized by being prepared by the preparation method.
Creatively, the above effects exist independently, and the combination of the above results can be completed by a set of structure.
The technical effect that above structure was realized realizes clearly, if do not consider additional technical scheme, this patent name can also be a novel food.
It should be noted that the plurality of schemes provided in this patent include their own basic schemes, which are independent of each other and are not restricted to each other, but they may be combined with each other without conflict, so as to achieve a plurality of effects.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are intended to illustrate the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, and the invention is to be limited to the embodiments described above.
Claims (3)
1. A preparation method of high-energy and long-shelf-life steamed bread for the old is characterized in that,
the method comprises the following steps of preparing flour, wherein the flour is prepared by fermenting 90 parts of wheat flour by weight to prepare fermented dough;
the fermented dough is mixed with the following substances, by weight, 15 parts of quinoa powder, 5 parts of silkworm pupa protein powder, 20 parts of popping candy and 10 parts of tagatose;
steaming the mixed fermented dough; in the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy;
the steamed bun comprises a steamed bun body and a layer of edible film, wherein the edible film is formed by brushing a layer of edible film on the surface of the steamed bun, and the edible film refers to the edible film formed by mixing wheat gluten and glycerol in a ratio of 3.5: 1; the volume fraction of the ethanol is 40 percent, and the pH value is 3; the heat treatment temperature is 90 ℃; the relatively closed environment of the steamed bun can be formed, and microorganisms are prevented from being parasitic on the steamed bun; the shelf life of the steamed bread is prolonged.
2. A method for complementing incompletely fermented steamed bread is characterized in that,
adding popping candy into the mixed dough, and steaming the mixed fermented dough; during the steaming process, carbon dioxide in the popping candy is released, and soft pores are formed in the dough, so that the steamed bread is more fluffy.
3. Steamed bread with high energy and high shelf life for the elderly, characterized in that the steamed bread is prepared by the method according to any of claims 1-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710968514.XA CN107821948B (en) | 2017-10-18 | 2017-10-18 | High-energy and long-shelf-life steamed bread for old people and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710968514.XA CN107821948B (en) | 2017-10-18 | 2017-10-18 | High-energy and long-shelf-life steamed bread for old people and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107821948A CN107821948A (en) | 2018-03-23 |
| CN107821948B true CN107821948B (en) | 2021-06-15 |
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| CN1069172C (en) * | 1997-04-18 | 2001-08-08 | 尹滨祥 | Cold drink food containing jumping sweets and its production method |
| US6090401A (en) * | 1999-03-31 | 2000-07-18 | Mcneil-Ppc, Inc. | Stable foam composition |
| US20080069924A1 (en) * | 2006-09-19 | 2008-03-20 | Bary Lyn Zeller | Gasified Food Products and Methods of Preparation Thereof |
| CN101156642B (en) * | 2007-11-22 | 2011-08-31 | 屠国刚 | Ice cream |
| CN104719963A (en) * | 2013-12-24 | 2015-06-24 | 朱春梅 | Popping candy and fragrant taro egg-roll |
| CN105028855A (en) * | 2015-07-13 | 2015-11-11 | 百色学院 | Popping candy pearl taro ball and preparation method thereof |
| DE102016111518A1 (en) * | 2015-11-12 | 2017-05-18 | ETH Zürich | Foamed dough-based food product and apparatus and process for producing the frothed dough-based food product |
| CN105746840A (en) * | 2016-03-23 | 2016-07-13 | 李建贤 | Production method of durian popping candy ice cream |
| CN106212836A (en) * | 2016-07-21 | 2016-12-14 | 郑州荣利达生物科技有限公司 | A kind of marble chocolate containing jumping candy |
| CN107048171A (en) * | 2017-02-24 | 2017-08-18 | 河南工业大学 | A kind of quinoa steamed bun and preparation method thereof |
| CN106974170A (en) * | 2017-04-05 | 2017-07-25 | 山西省农业科学院农产品加工研究所 | A kind of quinoa enriched nutritive flour and preparation method thereof |
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