CN108157789A - A kind of compound gynostemma pentaphylla mixed grain steamed bread, steamed buns stuffed with sweetened bean paste and preparation method thereof - Google Patents
A kind of compound gynostemma pentaphylla mixed grain steamed bread, steamed buns stuffed with sweetened bean paste and preparation method thereof Download PDFInfo
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- CN108157789A CN108157789A CN201810026573.XA CN201810026573A CN108157789A CN 108157789 A CN108157789 A CN 108157789A CN 201810026573 A CN201810026573 A CN 201810026573A CN 108157789 A CN108157789 A CN 108157789A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 153
- 240000006509 Gynostemma pentaphyllum Species 0.000 title claims abstract description 132
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 title claims abstract description 132
- 150000001875 compounds Chemical class 0.000 title claims abstract description 108
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 72
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 72
- 235000008429 bread Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims description 166
- 238000010025 steaming Methods 0.000 claims description 40
- 229920001542 oligosaccharide Polymers 0.000 claims description 38
- 150000002482 oligosaccharides Chemical class 0.000 claims description 38
- 240000000249 Morus alba Species 0.000 claims description 30
- 235000008708 Morus alba Nutrition 0.000 claims description 30
- 241000208688 Eucommia Species 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 19
- 235000010469 Glycine max Nutrition 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 17
- 241000209140 Triticum Species 0.000 claims description 15
- 235000021307 Triticum Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 239000010696 ester oil Substances 0.000 claims description 14
- 229940075999 phytosterol ester Drugs 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 244000042295 Vigna mungo Species 0.000 claims description 10
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 10
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 241000371652 Curvularia clavata Species 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 241000165940 Houjia Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 19
- 235000013402 health food Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 8
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 6
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000011805 ball Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- -1 steroid Polyol 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
- 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
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
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Abstract
The present invention provides a kind of compound gynostemma pentaphylla mixed grain steamed bread, steamed buns stuffed with sweetened bean paste and preparation method thereof, gynostemma pentaphylla is mixed in flour, and then steamed bun, steamed stuffed bun is made, obtain it is a kind of have both color, shape health food；Required basic nutrition substance for human body existence can be provided, while there is auxiliary lipid-lowering efficacy possessed by existing health food, staple food that can be daily as people is eaten, and, the preparation method flow parameterizes all steps, standardization, is very suitable for carrying out Continuous maching using equipment, entire manufacturing process can continuously continual production, production efficiency is substantially increased, solves prior art complex procedures, is consumed a large amount of artificial, and quality is unstable, the problem of being not easy to standardize.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of compound gynostemma pentaphylla mixed grain steamed bread, steamed buns stuffed with sweetened bean paste and its preparation side
Method.
Background technology
At present, it is deposited in the form of the health product for assisting reducing blood lipid is all oral liquid, capsule, tea, piece, ball, powder, particle cream etc.
Needing daily take on time that can play the role of assisting reducing blood lipid.And people also make it cognition of health food
For one kind of drug, the crowd of real edible health food is also mainly the ill crowd without thinking medication or health care is eaten
Product regard the crowd of ancillary drug.Really press national standard (GB16740-1997《The use standard of health food》) define or by prosperity
The health food of the existing common recognition meaning of country is still almost blank at present.
Existing health food does not all have the food due quality of institute and color and shape, can not be easy as food
In incorporating in public daily life, and traditional steamed bun, steamed stuffed bun technique be mainly single pot of knead dough, independent provocation, multiple pressure surface,
It packs in batches and boiling, production efficiency is relatively low.
Invention content
It is of the existing technology in order to solve the problems, such as, the present invention provides a kind of compound gynostemma pentaphylla mixed grain steamed bread, steamed buns stuffed with sweetened bean paste and
Gynostemma pentaphylla is mixed in flour, and then steamed bun, steamed stuffed bun is made by preparation method, obtains a kind of health care for having both color, shape
Food；Required basic nutrition substance for human body existence can be provided, while there is auxiliary drop blood possessed by existing health food
Fat effect, staple food that can be daily as people are eaten, also, the preparation method flow parameterizes all steps, standard
Change, be very suitable for using equipment carry out Continuous maching, entire manufacturing process can continuously continual production, substantially increase production
Efficiency solves prior art complex procedures, and consumption is a large amount of artificial, and quality is unstable, the problem of being not easy to standardize.
The object of the present invention is to provide a kind of compound gynostemma pentaphylla mixed grain steamed breads and preparation method thereof.
Another object of the present invention is to provide compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste and preparation method thereof.
The compound gynostemma pentaphylla mixed grain steamed bread preparation method, includes the following steps：
A, knead dough：By 80-120 portions of wheat flours, 0.3-1.5 parts of food processing yeast, 0.3-1.5 parts of duplex baking powders,
8-18 portions of oatmeals, 2-5 parts of phytosterol ester oils, 3-8 parts of black grain class powder, 0.5-3 parts of compound gynostemma pentaphyllum powder stir evenly, so
The solution obtained after 5-20 parts of oligosaccharides are dissolved in 45-55 parts of water is added in afterwards, and then knead dough obtains uniform, smooth flexible
First dough making；
B, it is molded：The first dough making that step A is obtained is divided and is molded, obtains mixed grain steamed bread dough；
C, awake face：By the mixed grain steamed bread dough that step B is obtained temperature be 30-38 DEG C, humidity be 70-90% in the environment of
Provocation 70-90min obtains provocation mixed grain steamed bread dough；
D, it steams：The provocation mixed grain steamed bread dough that step C is obtained is steamed, compound gynostemma pentaphylla is can obtain after cooking
Mixed grain steamed bread.
In step A, the compound gynostemma pentaphyllum powder is mixed by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder and made
, the gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 30-60%, Du
Zhong Ye powder 15-35%, frosted mulberry leaf powder 15-35% and Radix Puerariae powder 5-15%；The black grain class powder for purple rice, black soya bean, rye,
The powder that Semen sesami nigrum, urd bean or black rice are worn into；The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or big
Beans oligosaccharide；
The operation of knead dough is：By wheat flour, food processing yeast, duplex baking powder, oatmeal, phytosterol ester oil,
Black grain class powder and the mixing of compound gynostemma pentaphyllum powder, keep 110-120rpm rotating speeds to stir 2-5 minutes, are stirring evenly and then adding into 18-
Then 25 DEG C of oligosaccharides solution keeps 110-120rpm rotating speed knead dough 3-5min, turns 230-240rpm rotating speed knead doughs successively
4-6min obtains uniform, smooth flexible just dough making.
In step B, mixed grain steamed bread dough weight after molding is 50-60g, and dough temperature is 18-25 DEG C.
In step D, vapor (steam) temperature when steaming is 98-120 DEG C, steams pressure 0.1-0.3Mpa, steaming time 14-
22min；Compound gynostemma pentaphylla mixed grain steamed bread central temperature >=88 DEG C after steaming；After the completion of steaming, compound gynostemma pentaphylla mixed grain steamed bread is existed
Quick-frozen 40-95min at subzero subzero 45 DEG C of 25-, is cooled to central temperature≤- 18 DEG C, is then packaged to be finished product compound strand
Blue mixed grain steamed bread.
The present invention also provides a kind of compound gynostemma pentaphylla mixed grain steamed bread, the compound gynostemma pentaphylla mixed grain steamed bread is by above-mentioned compound
Gynostemma pentaphylla mixed grain steamed bread preparation method is prepared.
The present invention also provides a kind of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation methods, include the following steps：
A, knead dough：By 80-120 portions of wheat flours, 0.3-1.5 parts of food processing yeast, 0.3-1.5 parts of duplex baking powders,
8-18 portions of oatmeals, 2-5 parts of phytosterol ester oils, 3-8 parts of black grain class powder, 0.5-3 parts of compound gynostemma pentaphyllum powder stir evenly, so
The solution obtained after 5-20 parts of oligosaccharides are dissolved in 45-55 parts of water is added in afterwards, and then knead dough obtains uniform, smooth flexible
First dough making；
B, filling processed：By 15-22 parts of red beans, 0.04-0.12 parts of dried orange peels, 0.04-0.12 parts of sodium bicarbonate and 45-55 parts of water mix
It closes, is boiled at 110-130 DEG C, then continue to boil 1-2h at 80-100 DEG C, then cut and mix mud, 20-35 parts of addition is oligomeric
Carbohydrate and 0.1-0.9 parts of compound gynostemma pentaphyllum powder keep 5-15rpm rotating speeds, 20-40min are heated at a temperature of 80-100 DEG C, obtain
Fillings；
C, it is molded：The first dough making that step A is obtained is divided, and the filling obtained using the dough package step B after segmentation
Material, wherein, the weight of musculus cutaneus is 50-60g, and the weight of fillings is 22-32g, obtains coarse cereals steamed buns stuffed with sweetened bean paste dough, the coarse cereals steamed buns stuffed with sweetened bean paste face
The height of group is 30-40mm, a diameter of 50-62mm；
D, awake face：By the coarse cereals steamed buns stuffed with sweetened bean paste dough that step C is obtained temperature be 30-38 DEG C, humidity be 70-90% in the environment of
Provocation 70-90min, a diameter of 65-80mm after provocation are highly 30-40mm, obtain provocation coarse cereals steamed buns stuffed with sweetened bean paste dough；
E, it steams：The provocation coarse cereals steamed buns stuffed with sweetened bean paste dough that step D is obtained is steamed, compound gynostemma pentaphylla is can obtain after cooking
Coarse cereals steamed buns stuffed with sweetened bean paste.
In step A and B, the compound gynostemma pentaphyllum powder is mixed by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder
Be made, the gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 30-60%,
Eucommia Leaf Powder 15-35%, frosted mulberry leaf powder 15-35% and Radix Puerariae powder 5-15%；The black grain class powder is purple rice, black soya bean, black
The powder that wheat, Semen sesami nigrum, urd bean or black rice are worn into；The oligosaccharides for oligoisomaltose, oligofructose, xylo-oligosaccharide or
Soyabean oligosaccharides.
In step A, the operation of knead dough is：By wheat flour, food processing yeast, duplex baking powder oatmeal, plant steroid
Polyol ester oil, black grain class powder, the mixing of compound gynostemma pentaphyllum powder, keep 110-120rpm rotating speeds to stir 2-5 minutes, add after stirring evenly
Enter 18-25 DEG C of oligosaccharides solution, then keep 110-120rpm rotating speed knead dough 3-5min successively, turn 230-240rpm rotating speeds
Knead dough 4-6min obtains uniform, smooth flexible just dough making；
In step B, after heating 20-40min at a temperature of 80-100 DEG C, the vacuum cooled at 4-15 DEG C is cooled to fillings
Temperature is 8-13 DEG C.
In step E, vapor (steam) temperature when steaming is 98-120 DEG C, steams pressure 0.1-0.3Mpa, steaming time 14-
22min；Compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste central temperature >=88 DEG C after steaming；The diameter of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste after the completion of steaming
Be highly 3.5-6cm35-60mm for 60-90mm, by compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste in the case where subzero 45 DEG C of subzero 25- quick-frozen 40-
95min, is cooled to central temperature≤- 18 DEG C, is then packaged to be finished product compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste.
Wherein, the cooked beans of filling operation processed can carry out in jacketed pan, and cutting filling can carry out in cutmixer, boil filling continuation
It is placed in jacketed pan and carries out；Knead dough operation can carry out in dough mixing machine, and forming operation can carry out in reyn equipment；It steams
It can be carried out in steam tunnel, operating can be completed above by equipment, and arrange parameter is facilitated to be controlled, and both save people
Work, guaranteed product quality.
The present invention also provides a kind of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste, the compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste is by above-mentioned compound
Gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method is prepared.
Beneficial effects of the present invention are：
1st, the present invention provides a kind of compound gynostemma pentaphylla mixed grain steamed bread, steamed buns stuffed with sweetened bean paste and preparation method thereof, gynostemma pentaphylla is mixed into face
In powder, and then steamed bun, steamed stuffed bun is made, obtain it is a kind of have both color, shape health food；It is required to be provided for human body existence
Basic nutrition substance, while there is auxiliary lipid-lowering efficacy possessed by existing health food, master that can be daily as people
Food is edible.
2nd, the preparation method flow parameterizes all steps, standardization, is very suitable for carrying out using equipment continuous
Processing, entire manufacturing process can continuously continual production, substantially increase production efficiency, solve prior art process and answer
Miscellaneous, consumption is a large amount of artificial, and quality is unstable, the problem of being not easy to standardize.
3rd, from technique, the technique of traditional fabrication steamed bun steamed stuffed bun be mainly single pot of knead dough, independent provocation, multiple pressure surface,
Hand making (or imitative hand making) and batch boiling, productivity is relatively low, the preparation side of steamed bun and steamed stuffed bun provided by the invention
Method, using continuous knead dough, without pressure surface process, pure machine faric (molding), first pack rear provocation, make yeast-leavened battalion without sugar
Form point, good taste can also be kept by freezing re-heat again after shortening, entire manufacturing process can continuously continual production, fully carry
High plant produced efficiency.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme of the present invention will be carried out below
Detailed description.Obviously, described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all under the premise of creative work is not made
Other embodiment belongs to the range that the present invention is protected.
In the present invention, if not refering in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. are equal
It is commercially available or the industry is common.Method in following embodiments is the routine of this field unless otherwise instructed
Method.
In following embodiment, every 1 part of weight is 1g.
Embodiment 1
The compound gynostemma pentaphylla mixed grain steamed bread preparation method, includes the following steps：
A, knead dough：In dough mixing machine, by 80 portions of wheat flours, 1.5 parts of food processing yeast, 0.3 part of duplex baking powder, 18
Part oatmeal, 2 parts of phytosterol ester oils, 8 parts of black grain class powder, 0.5 part of compound gynostemma pentaphyllum powder mixing, keep 110rpm rotating speeds to stir
It mixes 5 minutes, is stirring evenly and then adding into the solution obtained after 18 DEG C of 20 parts of oligosaccharides are dissolved in 45 parts of water, then keeps successively
120rpm rotating speed knead dough 5min turn 230rpm rotating speed knead dough 4min, obtain uniform, smooth flexible just dough making；
The compound gynostemma pentaphyllum powder is mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the strand
Stock blue powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 60%, Eucommia Leaf Powder 15%, frost
Mulberry leaf powder 15% and Radix Puerariae powder 10%；
The black grain class powder is the powder that purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black rice are worn into；
The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides；
B, it is molded：Using reyn equipment, the first dough making that step A is obtained is divided and is molded, obtains mixed grain steamed bread dough；
Wherein, device rate is 50/min, and 18 DEG C of dough temperature, mixed grain steamed bread dough weight after molding is 60g, and dough temperature is
18℃；
C, awake face：By the mixed grain steamed bread dough that step B is obtained temperature be 38 DEG C, humidity be 70% in the environment of provocation
90min obtains provocation mixed grain steamed bread dough；
D, it steams：The provocation mixed grain steamed bread dough that step C is obtained is steamed using steam tunnel, steam when steaming
Temperature is 98 DEG C, steams pressure 0.3Mpa, steaming time 14min；Compound gynostemma pentaphylla mixed grain steamed bread central temperature >=88 DEG C after steaming；
After the completion of steaming, by compound gynostemma pentaphylla mixed grain steamed bread at subzero 45 DEG C quick-frozen 40min, be cooled to central temperature≤- 18 DEG C, so
After be packaged to be finished product compound gynostemma pentaphylla mixed grain steamed bread.
Embodiment 2
The compound gynostemma pentaphylla mixed grain steamed bread preparation method, includes the following steps：
A, knead dough：In dough mixing machine, by 120 portions of wheat flours, 0.3 part of food processing yeast, 1.5 parts of duplex baking powders, 8
Part oatmeal, 5 parts of phytosterol ester oils, 3 parts of black grain class powder, 3 parts of compound gynostemma pentaphyllum powder mixing, keep the stirring of 120rpm rotating speeds
2 minutes, the solution obtained after 25 DEG C of 5 parts of oligosaccharides are dissolved in 55 parts of water is stirring evenly and then adding into, is then kept successively
110rpm rotating speed knead dough 3min turn 240rpm rotating speed knead dough 6min, obtain uniform, smooth flexible just dough making；
The compound gynostemma pentaphyllum powder is mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the strand
Stock blue powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 30%, Eucommia Leaf Powder 35%, frost
Mulberry leaf powder 30% and Radix Puerariae powder 5%；
The black grain class powder is the powder that purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black rice are worn into；
The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides；
B, it is molded：Using reyn equipment, the first dough making that step A is obtained is divided and is molded, obtains mixed grain steamed bread dough；
Wherein, device rate is 20/min, and 25 DEG C of dough temperature, mixed grain steamed bread dough weight after molding is 50g, and dough temperature is
25℃；
C, awake face：By the mixed grain steamed bread dough that step B is obtained temperature be 30 DEG C, humidity be 90% in the environment of provocation
70min obtains provocation mixed grain steamed bread dough；
D, it steams：The provocation mixed grain steamed bread dough that step C is obtained is steamed using steam tunnel, steam when steaming
Temperature is 120 DEG C, steams pressure 0.1Mpa, steaming time 22min；Compound gynostemma pentaphylla mixed grain steamed bread central temperature >=88 after steaming
℃；After the completion of steaming, by compound gynostemma pentaphylla mixed grain steamed bread at subzero 25 DEG C quick-frozen 95min, be cooled to central temperature≤- 18
DEG C, then it is packaged to be finished product compound gynostemma pentaphylla mixed grain steamed bread.
Embodiment 3
The compound gynostemma pentaphylla mixed grain steamed bread preparation method, includes the following steps：
A, knead dough：In dough mixing machine, by 100 portions of wheat flours, 0.9 part of food processing yeast, 0.9 part of duplex baking powder,
13 portions of oatmeals, 3.5 parts of phytosterol ester oils, 5.5 parts of black grain class powder, 1.5 parts of compound gynostemma pentaphyllum powder mixing, keep 115rpm
Rotating speed stirs 3.5 minutes, is stirring evenly and then adding into the solution obtained after 21 DEG C of 12 parts of oligosaccharides are dissolved in 50 parts of water, then
115rpm rotating speed knead dough 4min are kept successively, turn 235rpm rotating speed knead dough 5min, obtain uniform, smooth flexible just face processed
Group；
The compound gynostemma pentaphyllum powder is mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the strand
Stock blue powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 45%, Eucommia Leaf Powder 20%, frost
Mulberry leaf powder 20% and Radix Puerariae powder 15%；
The black grain class powder is the powder that purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black rice are worn into；
The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides；
B, it is molded：Using reyn equipment, the first dough making that step A is obtained is divided and is molded, obtains mixed grain steamed bread dough；
Wherein, device rate is 35/min, and 21 DEG C of dough temperature, mixed grain steamed bread dough weight after molding is 55g, and dough temperature is
21℃；
C, awake face：By the mixed grain steamed bread dough that step B is obtained temperature be 34 DEG C, humidity be 80% in the environment of provocation
80min obtains provocation mixed grain steamed bread dough；
D, it steams：The provocation mixed grain steamed bread dough that step C is obtained is steamed using steam tunnel, steam when steaming
Temperature is 108 DEG C, steams pressure 0.2Mpa, steaming time 18min；Compound gynostemma pentaphylla mixed grain steamed bread central temperature >=88 after steaming
℃；After the completion of steaming, by compound gynostemma pentaphylla mixed grain steamed bread at subzero 35 DEG C quick-frozen 65min, be cooled to central temperature≤- 18
DEG C, then it is packaged to be finished product compound gynostemma pentaphylla mixed grain steamed bread.
Compound gynostemma pentaphylla mixed grain steamed bread preparation method described in embodiment 1-3, all steps are parameterized, standardization,
Be very suitable for using equipment carry out Continuous maching, entire manufacturing process can continuously continual production, substantially increase production imitate
Rate solves prior art complex procedures, and consumption is a large amount of artificial, and quality is unstable, the problem of being not easy to standardize.
Embodiment 4
A kind of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method, includes the following steps：
A, knead dough：In dough mixing machine, by 90 portions of wheat flours, 1.2 parts of food processing yeast, 0.6 part of duplex baking powder, 16
Part oatmeal, 3 parts of phytosterol ester oils, 6 parts of black grain class powder, 2 parts of compound gynostemma pentaphyllum powder mixing, keep the stirring of 110rpm rotating speeds
3 minutes, the solution obtained after 24 DEG C of 18 parts of oligosaccharides are dissolved in 47 parts of water is stirring evenly and then adding into, is then kept successively
120rpm rotating speed knead dough 5min turn 230rpm rotating speed knead dough 4min, obtain uniform, smooth flexible just dough making；
The compound gynostemma pentaphyllum powder is mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the strand
Stock blue powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 40%, Eucommia Leaf Powder 30%, frost
Mulberry leaf powder 20% and Radix Puerariae powder 10%；The black grain class powder is purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black rice mill
Into powder；The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides；
B, filling processed：By 20 parts of red beans, 0.06 part of dried orange peel, 0.1 part of sodium bicarbonate and 47 parts of water mix in jacketed pan, 115
It is boiled at DEG C, then continues to boil 1h at 95 DEG C, be then placed in cutmixer to cut and mix mud, put into former jacketed pan, add again
Enter 30 parts of oligosaccharides and 0.3 part of compound gynostemma pentaphyllum powder, keep 15rpm rotating speeds, heat 35min at a temperature of 85 DEG C, after, 7
Vacuum cooled at DEG C, it is 9 DEG C to be cooled to temperature, obtains fillings；
C, it is molded：Using reyn equipment, the first dough making that step A is obtained is divided, and is wrapped up using the dough after segmentation
The fillings that step B is obtained, wherein, device rate is 40/min, 20 DEG C of dough temperature, and the weight of musculus cutaneus is 58g, the weight of fillings
It measures as 25g, obtains coarse cereals steamed buns stuffed with sweetened bean paste dough, the height of the coarse cereals steamed buns stuffed with sweetened bean paste dough is 40mm, a diameter of 50mm；
D, awake face：By the coarse cereals steamed buns stuffed with sweetened bean paste dough that step C is obtained temperature be 38 DEG C, humidity be 70% in the environment of provocation
70min, a diameter of 80mm after provocation are highly 42mm, obtain provocation coarse cereals steamed buns stuffed with sweetened bean paste dough；
E, it steams：The provocation coarse cereals steamed buns stuffed with sweetened bean paste dough that step D is obtained is steamed using steam tunnel, steam when steaming
Temperature is 120 DEG C, steams pressure 0.1Mpa, steaming time 22min；Compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste central temperature >=88 after steaming
℃；A diameter of 90mm of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste after the completion of steaming, is highly 60mm, and compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste is existed
Quick-frozen 40min at subzero 45 DEG C, is cooled to central temperature≤- 18 DEG C, is then packaged to be finished product compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste.
Embodiment 5
A kind of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method, includes the following steps：
A, knead dough：In dough mixing machine, by 110 portions of wheat flours, 0.6 part of food processing yeast, 1.2 parts of duplex baking powders,
10 portions of oatmeals, 4 parts of phytosterol ester oils, 5 parts of black grain class powder, 1 part of compound gynostemma pentaphyllum powder mixing, keep 120rpm rotating speeds to stir
It mixes 4 minutes, is stirring evenly and then adding into the solution obtained after 20 DEG C of 7 parts of oligosaccharides are dissolved in 25 parts of water, then keeps successively
110rpm rotating speed knead dough 3min turn 240rpm rotating speed knead dough 6min, obtain uniform, smooth flexible just dough making；
The compound gynostemma pentaphyllum powder is mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the strand
Stock blue powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 50%, Eucommia Leaf Powder 20%, frost
Mulberry leaf powder 25% and Radix Puerariae powder 5%；The black grain class powder is purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black rice mill
Into powder；The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides；
B, filling processed：By 17 parts of red beans, 0.1 part of dried orange peel, 0.06 part of sodium bicarbonate and 52 parts of water mix in jacketed pan, 125
It is boiled at DEG C, then continues to boil 2h at 85 DEG C, be then placed in cutmixer to cut and mix mud, put into former jacketed pan, add again
Enter 25 parts of oligosaccharides and 0.7 part of compound gynostemma pentaphyllum powder, keep 5rpm rotating speeds, heat 25min at a temperature of 95 DEG C, after, 12
Vacuum cooled at DEG C, it is 13 DEG C to be cooled to temperature, obtains fillings；
C, it is molded：Using reyn equipment, the first dough making that step A is obtained is divided, and is wrapped up using the dough after segmentation
The fillings that step B is obtained, wherein, device rate is 25/min, 22 DEG C of dough temperature, and the weight of musculus cutaneus is 52g, the weight of fillings
It measures as 30g, obtains coarse cereals steamed buns stuffed with sweetened bean paste dough, the height of the coarse cereals steamed buns stuffed with sweetened bean paste dough is 30mm, a diameter of 62mm；
D, awake face：By the coarse cereals steamed buns stuffed with sweetened bean paste dough that step C is obtained temperature be 30 DEG C, humidity be 90% in the environment of provocation
70min, a diameter of 65mm after provocation are highly 32mm, obtain provocation coarse cereals steamed buns stuffed with sweetened bean paste dough；
E, it steams：The provocation coarse cereals steamed buns stuffed with sweetened bean paste dough that step D is obtained is steamed using steam tunnel, steam when steaming
Temperature is 98 DEG C, steams pressure 0.3Mpa, steaming time 14min；Compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste central temperature >=88 DEG C after steaming；
A diameter of 60mm of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste after the completion of steaming, is highly 35mm, by compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste zero
Quick-frozen 95min at lower 25 DEG C, is cooled to central temperature≤- 18 DEG C, is then packaged to be finished product compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste.
Embodiment 6
A kind of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method, includes the following steps：
A, knead dough：In dough mixing machine, by 100 portions of wheat flours, 0.9 part of food processing yeast, 0.9 part of duplex baking powder,
13 portions of oatmeals, 3.5 parts of phytosterol ester oils, 5.5 parts of black grain class powder, 1.5 parts of compound gynostemma pentaphyllum powder mixing, keep 115rpm
Rotating speed stirs 3.5 minutes, is stirring evenly and then adding into the solution obtained after 22 DEG C of 12 parts of oligosaccharides are dissolved in 50 parts of water, then
115rpm rotating speed knead dough 4min are kept successively, turn 235rpm rotating speed knead dough 5min, obtain uniform, smooth flexible just face processed
Group；
The compound gynostemma pentaphyllum powder is mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the strand
Stock blue powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder weight percent be：Gynostemma pentaphyllum powder 30%, Eucommia Leaf Powder 30%, frost
Mulberry leaf powder 35% and Radix Puerariae powder 5%；The black grain class powder is purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black rice mill
Into powder；The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides；
B, filling processed：By 18 parts of red beans, 0.08 part of dried orange peel, 0.08 part of sodium bicarbonate and 50 parts of water mix in jacketed pan, 120
It is boiled at DEG C, then continues to boil 1.5h at 90 DEG C, be then placed in cutmixer to cut and mix mud, put into again in former jacketed pan,
27 parts of oligosaccharides and 0.5 part of compound gynostemma pentaphyllum powder are added in, 10rpm rotating speeds is kept, heats 30min at a temperature of 90 DEG C, after,
Vacuum cooled at 10 DEG C, it is 11 DEG C to be cooled to temperature, obtains fillings；
C, it is molded：Using reyn equipment, the first dough making that step A is obtained is divided, and is wrapped up using the dough after segmentation
The fillings that step B is obtained, wherein, device rate is 35/min, 21 DEG C of dough temperature, and the weight of musculus cutaneus is 55g, the weight of fillings
It measures as 27g, obtains coarse cereals steamed buns stuffed with sweetened bean paste dough, the height of the coarse cereals steamed buns stuffed with sweetened bean paste dough is 35mm, a diameter of 55mm；
D, awake face：By the coarse cereals steamed buns stuffed with sweetened bean paste dough that step C is obtained temperature be 34 DEG C, humidity be 80% in the environment of provocation
70min, a diameter of 72mm after provocation are highly 38mm, obtain provocation coarse cereals steamed buns stuffed with sweetened bean paste dough；
E, it steams：The provocation coarse cereals steamed buns stuffed with sweetened bean paste dough that step D is obtained is steamed using steam tunnel, steam when steaming
Temperature is 105 DEG C, steams pressure 0.2Mpa, steaming time 18min；Compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste central temperature >=88 after steaming
℃；A diameter of 80mm of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste after the completion of steaming, is highly 50mm, and compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste is existed
Quick-frozen 65min at subzero 35 DEG C, is cooled to central temperature≤- 18 DEG C, is then packaged to be finished product compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste.
Compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method described in embodiment 4-6, all steps are parameterized, standardization,
Be very suitable for using equipment carry out Continuous maching, entire manufacturing process can continuously continual production, substantially increase production imitate
Rate solves prior art complex procedures, and consumption is a large amount of artificial, and quality is unstable, the problem of being not easy to standardize.
The above description is merely a specific embodiment, but protection scope of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can readily occur in change or replacement, should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
- A kind of 1. compound gynostemma pentaphylla mixed grain steamed bread preparation method, which is characterized in that the compound gynostemma pentaphylla mixed grain steamed bread preparation side Method includes the following steps：A, knead dough：By 80-120 portions of wheat flours, 0.3-1.5 parts of food processing yeast, 0.3-1.5 parts of duplex baking powders, 8-18 Part oatmeal, 2-5 parts of phytosterol ester oils, 3-8 parts of black grain class powder, 0.5-3 parts of compound gynostemma pentaphyllum powder stir evenly, Ran Houjia Enter the solution obtained after 5-20 parts of oligosaccharides are dissolved in 45-55 parts of water, then knead dough obtains uniform, smooth flexible just system Dough；B, it is molded：The first dough making that step A is obtained is divided and is molded, obtains mixed grain steamed bread dough；C, awake face：By the mixed grain steamed bread dough that step B is obtained temperature be 30-38 DEG C, humidity be 70-90% in the environment of provocation 70-90min obtains provocation mixed grain steamed bread dough；D, it steams：The provocation mixed grain steamed bread dough that step C is obtained is steamed, compound gynostemma pentaphylla coarse cereals are can obtain after cooking Steamed bun.
- 2. compound gynostemma pentaphylla mixed grain steamed bread preparation method according to claim 1, which is characterized in that in step A, the strand The blue compound powder of stock is mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the gynostemma pentaphyllum powder, folium cortex eucommiae The weight percent of powder, frosted mulberry leaf powder and Radix Puerariae powder is：Gynostemma pentaphyllum powder 30-60%, Eucommia Leaf Powder 15-35%, frosted mulberry leaf powder 15-35% and Radix Puerariae powder 5-15%；The black grain class powder is purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black rice mill Into powder；The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides；The operation of knead dough is：By wheat flour, food processing yeast, duplex baking powder, oatmeal, phytosterol ester oil, black Grain class powder and the mixing of compound gynostemma pentaphyllum powder, keep 110-120rpm rotating speeds to stir 2-5 minutes, are stirring evenly and then adding into 18-25 DEG C Oligosaccharides solution, then successively keep 110-120rpm rotating speed knead dough 3-5min, turn 230-240rpm rotating speed knead doughs 4- 6min obtains uniform, smooth flexible just dough making.
- 3. compound gynostemma pentaphylla mixed grain steamed bread preparation method according to claim 1, which is characterized in that in step B, after molding Mixed grain steamed bread dough weight for 50-60g, dough temperature is 18-25 DEG C.
- 4. compound gynostemma pentaphylla mixed grain steamed bread preparation method according to claim 1, which is characterized in that in step D, when steaming Vapor (steam) temperature for 98-120 DEG C, steam pressure 0.1-0.3Mpa, steaming time 14-22min；Compound gynostemma pentaphylla coarse cereals steamed bun after steaming Head central temperature >=88 DEG C；After the completion of steaming, by compound gynostemma pentaphylla mixed grain steamed bread in the case where subzero 45 DEG C of subzero 25- quick-frozen 40- 95min, is cooled to central temperature≤- 18 DEG C, is then packaged to be finished product compound gynostemma pentaphylla mixed grain steamed bread.
- 5. a kind of compound gynostemma pentaphylla mixed grain steamed bread, which is characterized in that the compound gynostemma pentaphylla mixed grain steamed bread is appointed by claim 1-4 Compound gynostemma pentaphylla mixed grain steamed bread preparation method described in one is prepared.
- A kind of 6. compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method, which is characterized in that the compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation side Method includes the following steps：A, knead dough：By 80-120 portions of wheat flours, 0.3-1.5 parts of food processing yeast, 0.3-1.5 parts of duplex baking powders, 8-18 Part oatmeal, 2-5 parts of phytosterol ester oils, 3-8 parts of black grain class powder, 0.5-3 parts of compound gynostemma pentaphyllum powder stir evenly, Ran Houjia Enter the solution obtained after 5-20 parts of oligosaccharides are dissolved in 45-55 parts of water, then knead dough obtains uniform, smooth flexible just system Dough；B, filling processed：By 15-22 parts of red beans, 0.04-0.12 parts of dried orange peels, 0.04-0.12 parts of sodium bicarbonate and 45-55 parts of water mix, Boiled at 110-130 DEG C, then continue to boil 1-2h at 80-100 DEG C, then cut and mix mud, add in 20-35 part oligosaccharides with 0.1-0.9 parts of compound gynostemma pentaphyllum powder keep 5-15rpm rotating speeds, 20-40min are heated at a temperature of 80-100 DEG C, obtain fillings；C, it is molded：The first dough making that step A is obtained is divided, and the fillings obtained using the dough package step B after segmentation, In, the weight of musculus cutaneus is 50-60g, and the weight of fillings is 22-32g, obtains coarse cereals steamed buns stuffed with sweetened bean paste dough, the coarse cereals steamed buns stuffed with sweetened bean paste dough Highly it is 30-40mm, a diameter of 50-62mm；D, awake face：By the coarse cereals steamed buns stuffed with sweetened bean paste dough that step C is obtained temperature be 30-38 DEG C, humidity be 70-90% in the environment of provocation 70-90min, a diameter of 65-80mm after provocation are highly 30-42mm, obtain provocation coarse cereals steamed buns stuffed with sweetened bean paste dough；E, it steams：The provocation coarse cereals steamed buns stuffed with sweetened bean paste dough that step D is obtained is steamed, compound gynostemma pentaphylla coarse cereals are can obtain after cooking Steamed buns stuffed with sweetened bean paste.
- 7. compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method according to claim 6, which is characterized in that in step A and B, institute It states compound gynostemma pentaphyllum powder to be mixed to prepare by gynostemma pentaphyllum powder, Eucommia Leaf Powder, frosted mulberry leaf powder and Radix Puerariae powder, the gynostemma pentaphyllum powder, Du The weight percent of Zhong Ye powder, frosted mulberry leaf powder and Radix Puerariae powder is：Gynostemma pentaphyllum powder 30-60%, Eucommia Leaf Powder 15-35%, white mulberry Leaf powder 15-35% and Radix Puerariae powder 5-15%；The black grain class powder is purple rice, black soya bean, rye, Semen sesami nigrum, urd bean or black The powder that rice is worn into；The oligosaccharides is oligoisomaltose, oligofructose, xylo-oligosaccharide or soyabean oligosaccharides.
- 8. compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method according to claim 6, which is characterized in that in step A, knead dough It operates and is：By wheat flour, food processing yeast, duplex baking powder oatmeal, phytosterol ester oil, black grain class powder, strand Blue compound powder mixing, keeps 110-120rpm rotating speeds to stir 2-5 minutes, it is molten to be stirring evenly and then adding into 18-25 DEG C of oligosaccharides Liquid, then successively keep 110-120rpm rotating speed knead dough 3-5min, turn 230-240rpm rotating speed knead dough 4-6min, obtain uniformly, Smooth flexible just dough making；In step B, after heating 20-40min at a temperature of 80-100 DEG C, the vacuum cooled at 4-15 DEG C is cooled to fillings temperature It is 8-13 DEG C.
- 9. compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method according to claim 6, which is characterized in that in step E, when steaming Vapor (steam) temperature for 98-120 DEG C, steam pressure 0.1-0.3Mpa, steaming time 14-22min；Compound gynostemma pentaphylla coarse cereals beans after steaming Packet central temperature >=88 DEG C；A diameter of 60-90mm of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste after the completion of steaming, is highly 35-60mm, will Compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste quick-frozen 40-95min in the case where subzero 45 DEG C of subzero 25-, is cooled to central temperature≤- 18 DEG C, then It is packaged to be finished product compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste.
- 10. a kind of compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste, which is characterized in that the compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste is by claim 1-9 Any compound gynostemma pentaphylla coarse cereals steamed buns stuffed with sweetened bean paste preparation method is prepared.
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Application publication date: 20180615 |