CN108552474A - A kind of old face steamed bun of rice wine and preparation method thereof - Google Patents
A kind of old face steamed bun of rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN108552474A CN108552474A CN201810375895.5A CN201810375895A CN108552474A CN 108552474 A CN108552474 A CN 108552474A CN 201810375895 A CN201810375895 A CN 201810375895A CN 108552474 A CN108552474 A CN 108552474A
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- China
- Prior art keywords
- steamed bun
- rice wine
- flour
- old face
- rice
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 239000003513 alkali Substances 0.000 claims abstract description 18
- 235000005911 diet Nutrition 0.000 claims abstract description 15
- 230000000378 dietary effect Effects 0.000 claims abstract description 15
- 241000209094 Oryza Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 230000002269 spontaneous effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of old face steamed bun of rice wine, the raw material for making this steamed bun is respectively：Rice, rice wine Other-of, flour, dietary alkali, water；The invention further relates to the method for making the old face steamed bun of rice wine, making step includes：(1) rice wine is made：It takes glutinous rice immersion then to be cooked in steamer, takes out addition cold water after glutinous rice cools and be stirred, and rice wine Other-of is added, be put into incubator and ferment；(2) and old face：It takes flour, rice wine and water to be stirred, ferments；(3) and steamed bun face：It is kneaded into dough after taking the old face of flour, rice wine, water and dietary alkali stirring；(4) it is molded：Dough processing is fabricated to the steamed bun of conventional shape；(5) provocation；(6) it steams：Steamed bun after provocation is put into boiling in steamer.The invention enables multivitamins and minerals that the steamed bun of making is rich in needed by human body, keep fit and healthy, can be widely applied to food processing technology field.
Description
Technical field
The present invention relates to food processing manufacture technology fields, in particular to a kind of old face steamed bun of rice wine and preparation method thereof.
Background technology
Currently, steamed bun is fragrant and sweet with its, it is very popular to be convenient for carrying the features such as simple with manufacture craft, flour is utilized
The variously-shaped dessert being fabricated to is also well received in major sweets shop.The people that wheaten food is eaten especially for some love come
It says, is fabricated to various desserts by the way that different ingredients is added in flour, meets the taste bud of numerous people.But current
Steamed bun is then made by disposably fermenting with boiling by the way that dietary alkali is added, and passes through people after edible
Glucose, starch are generated after the decomposition of body correlation organ, and is unable to replenishing vitamins, and nutrition is relatively simple, especially for body
For the more fat and patient with diabetes of body, the state of an illness that this steamed bun undoubtedly exacerbates patient later is eaten.And current
Steamed bun is made by one time fermentation, and steamed bun gas porosity is inadequate, this influences it for the not so good the elderly of tooth
It is edible.
Invention content
In order to solve the above technical problems, technical solution provided by the invention is：A kind of old face steamed bun of rice wine, makes this steamed bun
Raw material be respectively：Rice, rice wine Other-of, flour, dietary alkali, water, yeast.
The present invention also provides a kind of method making the old face steamed bun of rice wine, the old face steamed bun of rice wine is described above
Steamed bun, making step are as follows：
(1) rice wine is made：It takes a certain amount of glutinous rice to impregnate 5h, is then cooked in steamer, taking-up cools, when temperature drops to
Appropriate cold water is added at 30 DEG C to be stirred, and the Other-of mixing of 5~10g rice wine is added, is put into incubator and ferments for 24 hours, and protect
Temperature of Warm Case is set as 35 DEG C；
(2) and old face：5~6kg of flour, 100~250g of rice wine in step (1) are taken, adds 1800~2500g of water stirrings equal
It is even, it is put into container and is capped cotton-wadded quilt spontaneous fermentation 8h on container；
(3) and steamed bun face：Flour 15kg is taken, the old face 5kg in step (2), 5700~6000g of water and a certain amount of
Dietary alkali, which is put together, to be stirred, and is then kneaded into dough with hand, until dough surface is in smooth state, dietary alkali
Dosage is determined according to weather temperature, and when new and old flour replaces season, need to increase white sugar；
(4) it is molded：The dough being kneaded into step (3) is used into special-purpose machinery or the hand-made steamed bun at definite shape
Head；
(5) provocation：Molding steamed bun in step (4) is placed on 30~40min of provocation in fermenting case, proofing temperature 35
℃；When environment temperature is more than 30 DEG C or more, fermenting case temperature is set as 30 DEG C；
(6) it steams：Steamed bun after provocation in step (5) is put into warm water steamer and is steamed, waits for that steamer top layer is emerged vapor
When, continue that moderate heat is kept to steam 25min.
After the above making ingredient and production method, the invention has the advantages that：(1) rice wine is on the make added
Other-of so that the present invention adds multivitamin, minerals and the trace element beneficial to human body after boiling is ripe, improves
The anti-aging and anticancer effect of human body, and there is liver-protective function；(2) fermenting twice has been carried out in the production process,
So that the steamed bun being fabricated to is more loose, mouthfeel is more preferable.
Specific implementation mode
The present invention is described in further detail below.
Embodiment：A kind of old face steamed bun of rice wine, it is characterised in that the raw material for making this steamed bun is respectively：Rice, rice wine Other-of,
Flour, dietary alkali, water, making step are as follows：
(1) rice wine is made：It takes a certain amount of glutinous rice to impregnate 5h, is then cooked in steamer, taking-up cools, when temperature drops to
Appropriate cold water is added at 30 DEG C to be stirred, and the Other-of mixing of 5g rice wine is added, is put into incubator and ferments for 24 hours, and incubator
Temperature is set as 35 DEG C；
(2) and old face：Flour 5kg, the rice wine 100g in step (1) is taken to add water 1800g to stir evenly, be put into container
And cotton-wadded quilt spontaneous fermentation 8h is capped on container, and 20~25 DEG C of hot water is used in winter, 15 DEG C are used at summer
Warm water；
(3) and steamed bun face：Flour 15kg is taken, the old face 5kg in step (2), yeast powder 80g, water 5700g and a certain amount of
Dietary alkali put together and be stirred, be then kneaded into dough with hand, until dough surface is in smooth state, eat
The dosage of alkali is determined according to weather temperature, and when new and old flour replaces season, need to increase white sugar；
(4) it is molded：The dough being kneaded into step (3) is used into special-purpose machinery or the hand-made steamed bun at definite shape
Head；
(5) provocation：Molding steamed bun in step (4) is placed on provocation 30min in fermenting case, proofing temperature is 35 DEG C；When
When environment temperature is more than 30 DEG C or more, fermenting case temperature is set as 30 DEG C；
(6) it steams：Steamed bun after provocation in step (5) is put into warm water steamer and is steamed, waits for that steamer top layer is emerged vapor
When, continue that moderate heat is kept to steam 25min.
Embodiment two：A kind of old face steamed bun of rice wine, the raw material for making this steamed bun are respectively：Rice, rice wine Other-of, flour, food
With alkali, water, yeast, making step is as follows：
(1) rice wine is made：It takes a certain amount of glutinous rice to impregnate 5h, is then cooked in steamer, taking-up cools, when temperature drops to
Appropriate cold water is added at 30 DEG C to be stirred, and the Other-of mixing of 10g rice wine is added, is put into incubator and ferments for 24 hours, and keep the temperature
Box temperature degree is set as 35 DEG C；
(2) and old face：Take flour 6kg, the rice wine 250g in step (1), yeast powder 150g that water 2500g is added to stir evenly,
It is put into container and is capped cotton-wadded quilt spontaneous fermentation 8h on container；
(3) and steamed bun face：Flour 15kg is taken, the old face 5kg in step (2), water 6000g and a certain amount of dietary alkali
It puts together and is stirred, be then kneaded into dough with hand, handed over until dough surface is in smooth state, and in new and old flour
When for season, white sugar need to be increased；
(4) it is molded：The dough being kneaded into step (3) is used into special-purpose machinery or the hand-made steamed bun at definite shape
Head；
(5) provocation：Molding steamed bun in step (4) is placed on provocation 40min in fermenting case, proofing temperature is 35 DEG C；When
When environment temperature is 30 DEG C or more, fermenting case temperature is set as 30 DEG C；
(6) it steams：Steamed bun after provocation in step (5) is put into warm water steamer and is steamed, waits for that steamer top layer is emerged vapor
When, continue that moderate heat is kept to steam 25min.
For the dosage of dietary alkali, calculated according to old face per jin：Dietary alkali is added when environment temperature is 0~15 DEG C
4.5~5g of dietary alkali, 5.5~6g when environment temperature is 20~25 DEG C, ring is added in 3.5~4g when environment temperature is 15~20 DEG C
Dietary alkali is 6.5g when border temperature is 28~30 DEG C, and temperature dietary alkali at 35 DEG C or more is 9g；It is used at winter and old face
Simultaneously suitable cold water progress knead dough is added in 27 DEG C of hot water.
Since the gluten contained in new and old flour alternate season, flour is less, need that suitable white sugar, and face is added
Powder is unable to that provocation is too long, achievees the purpose that provocation by the natural expansion of flour and white sugar at this time, and in the afternoon knead dough when need
Old face dosage is reduced in right amount.
In conclusion after using the above making ingredient and production method, the invention has the advantages that：(1) on the make
Add rice wine Other-of so that the present invention adds multivitamin, minerals after boiling is ripe and to beneficial micro of human body
Element improves the anti-aging and anticancer effect of human body, and has liver-protective function；(2) it carries out in the production process
Fermenting twice so that the steamed bun being fabricated to is more loose, and mouthfeel is more preferable.
Claims (2)
1. a kind of old face steamed bun of rice wine, which is characterized in that the raw material for making this steamed bun is respectively：Rice, rice wine Other-of, flour, food
With alkali, water, yeast.
2. a kind of method making the old face steamed bun of rice wine, which is characterized in that the old face steamed bun of rice wine is 1 institute of the claims
The old face steamed bun of rice wine stated, making step are as follows：
(1) rice wine is made：It takes a certain amount of glutinous rice to impregnate 5h, is then cooked in steamer, taking-up cools, when temperature drops to 30 DEG C
When appropriate cold water be added be stirred, and the Other-of mixing of 5~10g rice wine is added, is put into incubator and ferments for 24 hours, and incubator
Temperature is set as 35 DEG C；
(2) and old face：Take 5~6kg of flour, 100~250g of rice wine in step (1), 80~150g of yeast, add water 1800~
2500g is stirred evenly, and is put into container and is capped cotton-wadded quilt spontaneous fermentation 8h on container；
(3) and steamed bun face：Flour 15kg is taken, the old face 5kg in step (2), 5700~6000g of water and a certain amount of dietary alkali
It puts together and is stirred, be then kneaded into dough with hand, replace until dough surface is in smooth state, and in new and old flour
When season, a certain amount of white sugar need to be increased；
(4) it is molded：The dough being kneaded into step (3) is used into special-purpose machinery or the hand-made steamed bun at definite shape；
(5) provocation：Molding steamed bun in step (4) is placed on 30~40min of provocation in fermenting case, proofing temperature is 35 DEG C；When
When environment temperature is 30 DEG C or more, fermenting case temperature is set as 30 DEG C；
(6) it steams：Steamed bun after provocation in step (5) is put into warm water steamer and is steamed, when steamer top layer emerges vapor, after
Continuation of insurance holds moderate heat and steams 25min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810375895.5A CN108552474A (en) | 2018-04-25 | 2018-04-25 | A kind of old face steamed bun of rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810375895.5A CN108552474A (en) | 2018-04-25 | 2018-04-25 | A kind of old face steamed bun of rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108552474A true CN108552474A (en) | 2018-09-21 |
Family
ID=63536737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810375895.5A Pending CN108552474A (en) | 2018-04-25 | 2018-04-25 | A kind of old face steamed bun of rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN108552474A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07147882A (en) * | 1993-11-30 | 1995-06-13 | Miyukizushi:Kk | Dough for fermented bread having taste and flavor of rice, steamed bread made therefrom and their preparation |
| CN103211161A (en) * | 2013-04-12 | 2013-07-24 | 王公福 | Steamed bread recipe and making method |
| CN103250977A (en) * | 2012-06-21 | 2013-08-21 | 李艳辉 | Rice wine health care steamed bread and making method thereof |
| CN104126769A (en) * | 2014-07-07 | 2014-11-05 | 天津市现代人再就业服务有限公司 | Preparation method for nutrient vinasse steamed bread |
| CN106912790A (en) * | 2017-04-17 | 2017-07-04 | 汪慧颖 | A kind of preparation method of fermented glutinous rice steamed bun |
-
2018
- 2018-04-25 CN CN201810375895.5A patent/CN108552474A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07147882A (en) * | 1993-11-30 | 1995-06-13 | Miyukizushi:Kk | Dough for fermented bread having taste and flavor of rice, steamed bread made therefrom and their preparation |
| CN103250977A (en) * | 2012-06-21 | 2013-08-21 | 李艳辉 | Rice wine health care steamed bread and making method thereof |
| CN103211161A (en) * | 2013-04-12 | 2013-07-24 | 王公福 | Steamed bread recipe and making method |
| CN104126769A (en) * | 2014-07-07 | 2014-11-05 | 天津市现代人再就业服务有限公司 | Preparation method for nutrient vinasse steamed bread |
| CN106912790A (en) * | 2017-04-17 | 2017-07-04 | 汪慧颖 | A kind of preparation method of fermented glutinous rice steamed bun |
Non-Patent Citations (1)
| Title |
|---|
| 瑞雅: "《花样主食任你选》", 31 January 2014 * |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180921 |
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