CN108669155A - A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats and its production technology - Google Patents
A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats and its production technology Download PDFInfo
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- CN108669155A CN108669155A CN201810867497.5A CN201810867497A CN108669155A CN 108669155 A CN108669155 A CN 108669155A CN 201810867497 A CN201810867497 A CN 201810867497A CN 108669155 A CN108669155 A CN 108669155A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention discloses a kind of high dietary-fiber pumpkin small steamed bun that suitable child eats and its production technologies, belong to and is related to food processing preparing technical field, small steamed bun is made after being toasted by dough, and dough is made of potato starch, Self- raising flour, egg liquid, white granulated sugar, salt, the pumpkin that cooks；Production technology includes stock, makes dough, dice, is round as a ball, in burning.Using the small steamed bun of this technique productions, finished product attractive color, crispy in taste, fragrant glutinous palatable, just melt in the mouth, dietary fiber content is high, and it is edible to be very suitable for child.
Description
Technical field
The present invention relates to food processing fields, the high dietary-fiber pumpkin small steamed bun especially eaten suitable for child and its life
Production. art.
Background technology
Known small steamed bun is a kind of snack food developed as primary raw material using starch, is used as and is beaten using egg liquid
Lotion body knead dough, is classified as eggs bakery.As the patent of Publication No. CN106857763A disclose it is a kind of edible for child
Small steamed bun, the small steamed bun matches by following substances according to mass percent：Potato starch 50%~76%, white granulated sugar
16%~24%, egg liquid 7.4%~11.0%, wheat flour 2.9%~4.3%, skimmed milk power 2.3%~3.5%, maltose 0.6%~
0.9%, lactose 0.4%~0.6%.Include condensed milk and one or more mixing in fruit vegetable powder among the small steamed bun.It is described
Fruit vegetable powder uses one or more in strawberry powder, banaina, carrot meal, pumpkin powder, spinach powder, walnut powder and yolk powder
Mixing.In this method on the one hand small steamed bun uses full stress-strain raw material to be prepared to ensure food security, is on the other hand adding
Water is not added additionally during work, is baked using egg pulp, and the additive amount by optimizing egg ensures that small steamed bun final product quality is steady
Fixed, swollen hair rate reaches requirement.
Dietary fiber can effectively stablize intestinal microecology, promote enteron aisle unimpeded.Meanwhile dietary fiber has good water suction
Property and dilatancy, be conducive to excrement discharge so that toxin shorter residence time in enteron aisle has preventive and therapeutic effect to constipation for children.
Dietary fiber can also make food digestion absorption process become slow, make one to generate satiety, the absorption of limitation sugar and lipid has
Conducive to control body weight.There is certain prevention and control action to Features of Simple Obesity In Children.Infancy takes the photograph in right amount as can forming
Enter the custom of dietary fiber, can also reduce the incidence of certain diseases after adult, such as heart disease, colon cancer.It is badly in need of exploitation
Go out a kind of in good taste, small steamed bun that dietary fiber content is high as child's diatery supplement, solves the problems, such as this.
Invention content
It is an object of the present invention in view of the deficiencies of the prior art, provide the high dietary-fiber pumpkin eaten suitable for child
Small steamed bun and its production technology, finished product attractive color, crispy in taste, fragrant glutinous palatable, just melt in the mouth, dietary fiber content is high,
It is edible to be very suitable for child.
The technical solution adopted by the present invention is as follows.
A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats, is made after being toasted by dough, it is characterised in that：Its
Dough is made of potato starch, Self- raising flour, egg liquid, white granulated sugar, salt, the pumpkin that cooks.
Potato is Solanaceae Solanum, is annual herb plant, and generally also known as it is " potato ".Potato originates in South America
Chile and Peru peace Euripides mountainous region, American Indian is very early using it as Major Foods.1536, Spain sailor was horse
Bell potato is introduced a fine variety from Peru to Europe.At the end of the Ming Dynasty, potato is transported to China and Japan by Dutch ship, and is spread rapidly.
The nutritive value of potato is very high, is known as the good reputation of " underground apple ".It is aobvious according to Food and Drug Adminstration of the US's report
Show, potato contains minerals, such as potassium, phosphorus, calcium, zinc, folic acid and magnesium necessary to abundant dietary fiber and human body existence.One
The belt leather potato of 148 grams a (nearly 3 liang) weight contains 3 grams of dietary fibers（This quantity disclosure satisfy that people's daily demand amout
12%）With human body daily needed for potassium 21%（Potassium be to the very main element of angiocardiopathy such as apoplexy and hypertension, potassium, magnesium,
Calcium constituent collective effect can enhance blood vessel elasticity, advantageously reduce the risk for suffering from hypertension and apoplexy）.In addition potato also contains
Have abundant vitamin A and vitamin C, contained by vitamin be 2 times of carrot, 3 times of Chinese cabbage, 4 times of tomato,
Ascorbic content be vegetables most.The high-quality starch content of potato is about 16.5%, also contains a large amount of lignin etc., is praised
For " the second bread " of the mankind.
Chinese medicine thinks potato, and " flat property and sweet taste is nontoxic, energy strengthening the spleen and stomach, tonifying qi and regulating middle energizer, relieving spasm to stop pain, tonneau stool.It is right
Weakness of the spleen and the stomach, indigestion, gastrointestinal disharmony, dirty abdomen are had a pain, the patient outcome of inhibited defecation is notable ".Modern study proves that Ma Ling
Sweet potato starch is slow in people's body absorption speed, has special efficacy and the ideal food therapy vegetable of diabetic to reconciling indigestion；Horse
Containing a large amount of good fiber quality element in bell potato, enteric microorganism growth and development can be promoted；It is embrocated repeatedly with fresh potato piece de-
The position of hair is to promoting hair restoration to have significant effect.In addition, potato heat is not small fatty, it is ideal control body weight
Food.
Substantially there are two types of types for potato processing industry development.One kind mainly produces basis in extensive Potato pure starch
The production of upper development starch derivatives, such as Polish, many East European countries of Czech the situations.Another kind of mainly development French fries,
Fast foods and the instant food such as potato chips, full powder and all kinds of stackable potato chips, such as the U.S. and Holland, the Western European countries of Germany many Ma Ling
Potato processing enterprise.According to statistics, the economic value after potato deep processing is several times of even tens times, wherein potato of material potato
Being processed into French fries can rise in value 5.5 times.
Potato full-powder is one kind in dehydrated potato products, cleaned, remove the peel, choose using fresh potato as raw material
Select, be sliced, rinsing, precooking, cooling down, boiling, smashing the technical process such as mud, through fine particulate obtained by dehydration and drying, piece bits shape or
Powdery product.
Potato starch is the main material for preparing culture medium.It is applied there are two types of potato starch in production or experiment
Method：A kind of method is by new potato（Potato）Bud eye is cleaned and is cut out, epidermis is eliminated and weighs later, take 200 grams of potato,
It is cut into silk, is boiled in 1000 milliliters of water 15 minutes~30 minutes, slightly cooling, rear four layers of filtered through gauze take cleaner liquid and mend
1000 milliliters of water-filling point foot！This method using potato starch should the now-making-now-using in the production of hybrid seeds as needed.
Another method is that the potato of bud eye will be gone to break into screened stock, contains in a reservoir plus water is mixed well and uses four layers
Filtrate natural sedimentation is removed supernatant by filtered through gauze 2~3 times after precipitation, then, by the thin booth of obtained starch in glass
It is dry in glass plate.Finally in a reservoir by fully dry starch sealing, it can at any time be taken when needing the production of hybrid seeds from now in this way.
Claim 20 grams of starch when the production of hybrid seeds, adds 1000 milliliters of water.The nutritional ingredient for the potato starch produced in this way is hardly
It is damaged.
Incoming China of the pumpkin Ming Dynasty, existing north and south various regions are planted extensively.Fruit make sumptuous courses at a meal, also can be for grain.Each portion of complete stool
Hyoscine again, seed contain cucurbitine, have the effect of removing damp-heat, expelling parasite, play the role of control and killing to blood fluke,
Rattan plays the role of heat-clearing, and muskmelon pedicel has the effect of tocolysis, radical cure toothache.The active ingredient that pumpkin contains is as follows：
Polysaccharide：Squash polyoses are a kind of nonspecific immunity strengthening agents, can improve body's immunity, promote cell factor life
At by approach such as complement activations to the various regulatory functions of immune system performance.
Carotenoid：Abundant carotenoid can be converted to the life of the dimension with important physiological function in body in pumpkin
Plain A, to which the development of Growth and Differentiation, maintenance normal vision, promotion bone to epithelial tissue has important physiological function.
Pectin：Pectin in pumpkin can adjust the absorption rate of food in stomach, so that carbohydrate absorption is slowed down, soluble cellulose
The emptying of food in stomach can be postponed, blood glucose rises after meal for control.Pectin can also be combined together with internal extra cholesterol, be made
Cholesterol absorption is reduced, and cholesterolemia concentration declines.
Mineral element：Pumpkin contains abundant cobalt, and amount containing cobalt ranks first in all kinds of vegetables.Cobalt can enliven the new old of human body
Metabolism, promotes hematopoiesis function, and in participant's body vitamin B12 synthesis, be micro- necessary to human islet cell.
Vitamin C contained in pumpkin can prevent nitrate to be transformed into carcinogen nitrous acid in alimentary canal.What is contained in pumpkin is sweet
Reveal alcohol, reduces harm of the toxin to human body in excrement.Pumpkin can eliminate the mutation effect of carcinogen nitrosamine.There is anti-cancer work(
Effect.Containing abundant zinc in pumpkin, participant's nucleic acid in vivo, protein synthesis, are the proper constituents of cortex hormone of aadrenaline, are people
The important substance of body growth and development.Amino acid and activated protein：A variety of amino acid containing needed by human body in pumpkin, wherein relying
Propylhomoserin, leucine, isoleucine, phenylalanine, threonine equal size are higher.In addition, the ascorbic acid oxidase base in pumpkin
Because type is identical with tobacco, but activity is apparently higher than tobacco, and it is higher to show the content of immunoreactive protein in pumpkin.
Lipid material：The study found that the lipid material in Pumpkin Seed has disease in the urological system and hyperplasia of prostate
There are good treatment and prevention to act on.
The dietary function of pumpkin is as follows：
(1) detoxify：Contain vitamin and pectin in pumpkin, pectin has good adsorptivity, can cohere and eliminate Endophytic bacteria toxin
With other harmful substances detoxication is played such as lead, mercury and the radioactive element in heavy metal；
(2) stomach lining is protected, is helped digest：Pectin contained by pumpkin can also protect gastrointestinal tract mucosa, be stimulated from coarse food,
Promote ulcer surface healing, is suitable for patients with gastric disease.Pumpkin ingredient can promote choleresis, reinforce gastrointestinal peristalsis, help to eat
Object digests；
(3) carcinogen is eliminated：Pumpkin can eliminate the mutation effect of carcinogen nitrosamine, there is anti-cancer efficacy, and can help liver,
The recovery of renal function, enhancing liver, nephrocyte power of regeneration.
（4）It is hypoglycemic.Pumpkin has the effect of tonifying middle-Jiao and Qi, and pumpkin kind contains the fruit that can inhibit glucose absorption
Sugar can be combined with excess cholesterol in human body, so as to play the effect for preventing cholesterol excessively high, can prevention of arterial it is hard
Change the appearance of disease, and also containing many substances beneficial to human body such as adenine, pentosan and mannitol in pumpkin, also
The effect for promoting insulin secretion is had, so the high patient of the blood glucose either patient with diabetes appropriate can have some
Pumpkin, can the helpful effect for reducing blood glucose, and pumpkin is a relatively common food, is relatively good hypoglycemic good medicine,
General patient can be cooked congee with pumpkin daily to be eaten, and ensures that edible squash just has good effect at 100 grams or so daily, to changing
The high symptoms of kind patient blood glucose have good effect.
Further, dough is mixed by the dough raw material of following weight ratio and is formed：Potato starch 50-60%, low muscle
Flour 2-5%, white granulated sugar 5-15%, phosphatidase 0 .01-0.08%, salt 0-0.08%, toning flavoring agent 0.5-3.5%, ammonium hydrogen carbonate 0-
0.08%；Remaining is the minced pumpkin cooked after removing the peel, and the water content control of dough is in 30-38%.
Further, the toning flavoring agent is the one or several kinds of maltose, lactose, fructose syrup.
Further, it is the fructose syrup of 0.05-0.2%, 0.05-0.2% that the toning flavoring agent, which includes mass percent,
The ethylmaltol of maltose, the beta carotene of 0.05-0.2%, 0.05-0.2%.
Further, the milk containing milk powder or 1.2-3.4% that weight ratio is 0.1-0.3% in the dough.Pumpkin is
A kind of good health food, containing nutritional ingredient much beneficial to human body, but its protein content is very low, and suitably adds
Add suitable milk, not only greatly optimize its nutritive value, but also increase interspersing for milk, improves the palatability of product.
The production technology for the high dietary-fiber pumpkin small steamed bun that above-mentioned suitable child eats, includes the following steps：
Step 1：Stock
Pumpkin peeling cooks, and is mixed with the ingredient other than potato starch, Self- raising flour in dough.
Step 2：Make dough
Step 1 acquisition raw material is poured into blender, is gradually added potato starch, Self- raising flour is stirred, formation water content
In the dough of 30-38%.
Step 3:It dices
It puts dough into row to dice, obtains face fourth.
Step 4：It is round as a ball
By face fourth be put into roller carry out it is round as a ball, obtain face ball.
Step 5：In burning
Face ball is placed on the groove of permutation plate by the grease that anti-sticking effect has been smeared on permutation plate, and permutation plate is put into baking
Case is burnt, and stops when small steamed bun is baked and its top is made to be in faint yellow, goat milk small steamed bun is made.
Further, extruder temperature control is at 53-70 DEG C.
Further, it carries out knitting improved treatment using series connection two pass Single screw extrusion improved device, twice extrusion device squeezes out
Mouth is at a distance of 1.0m-1.3m；First 53-60 DEG C of channel temp, pressure 20MPa, extrudate are in synnema shape, filament diameter 2mm-3mm；The
Two 60 DEG C -70 DEG C of channel temps, pressure 20-25MPa, extrudate are in synnema shape, filament diameter 2mm-3mm.
Further, four-stage is divided into burning, the first stage is warm-up phase, and excessive internal heat temperature is controlled at 105-135 DEG C, under
The control of fiery temperature is at 60-110 DEG C, time 1-3min；Second stage is evaporation stage, and excessive internal heat temperature is controlled at 140-180 DEG C,
Lower fire temperature control stops at 160-200 DEG C when the water content of ball is 6-10% face to face；Phase III is the swollen hair stage, temperature of getting angry
Degree control is at 280-310 DEG C, and at 220-260 DEG C, the volume expansion of ball face to face stops when being 210-230% for lower fire temperature control；The
Four stages were tinting stage, and excessive internal heat temperature is controlled at 280-310 DEG C, and lower fire temperature control is at 120-140 DEG C, and top dome portion is in face to face
Stop when faint yellow；The excessive internal heat temperature is the temperature on permutation plate top in baking oven, and lower fire temperature is permutation plate lower part in baking oven
Temperature.
Further, when knead dough, the temperature for pouring into the pumpkin of dough mixing machine cooked is not less than 80 DEG C, contributes to starch gelatinization.
Beneficial effects of the present invention are as follows.
One, it is combined using potato starch, minced pumpkin, as far as possible can increase dietary fiber quantity in food materials more.Due to horse
Bell potato is the high food of content of starch, and is acidic materials after digesting, and can feel heartburn after eating mostly, the hydrochloric acid in gastric juice mainly in stomach point
Secrete it is excessive and caused by, it is larger to the stimulation of stomach.By the way that a large amount of ripe pumpkin is added in food materials, the dietary fiber in pumpkin contains
Although amount not counting especially more but compare " softness ", does not stimulate intestines, while it is rich in that the carrot of stomach lining can be protected to be known as is foster
Stomach effect can effectively reduce heartburn situation.
Two, the easy stagnant gas food of Cucurbita, not yet done pumpkin can lead to flatulence, abdominal pain, acid regurgitation water etc..Using what is cooked
Minced pumpkin solves the taste of pumpkin life.Meanwhile pumpkin is when cooking, can a large amount of moisture of inspiration, temperature is also relatively high, is dough
Moisture and temperature are brought, starch gelatinization is contributed to, makes dough during knead dough, need not in addition add moisture, you can very
Uniform knead dough reduces and adds influence of the water to knead dough uniformity coefficient in starch, enhances the mouthfeel of food, while being also low temperature
Extrusion provides condition.
Three, dough is put into screw extruder and carries out tissue improved treatment, extruder temperature control at 53-70 DEG C,
At a temperature of this, the starch in dough can be gelatinized, and the starch after gelatinization is more agreeable to the taste in viscosity, intensity, toughness etc., together
When due to gelatinized starch be easier by amylorrhexis, gelatinized starch is more advantageous to digesting and assimilating for human body.Meanwhile it squeezing out
Machine temperature is controlled at 53-70 DEG C, is squeezed out compared to high temperature, will not be destroyed the nutritional ingredient of French fries.
Four, the primary raw material only with two kinds of potato, pumpkin raw materials as product, fat content is low, appoints without addition
What additive and leavening agent, raw material variety is few, and technique is easy to control.
Six, the small steamed bun produced using present invention process, finished product attractive color, crispy in taste, it is fragrant it is glutinous it is palatable, have and promote the production of body fluid
Moistening lung effect.It and all crisp senses and soft sense are in one, and just melt in the mouth, product color, smell and taste are all good, and have very strong appetite sense and
Crisp sense, especially dietary fiber content are high, and it is edible to be adapted to child.
Specific implementation mode
Embodiment 1.A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats, is made after being toasted by dough, special
Sign is：Its dough is made of potato starch, Self- raising flour, egg liquid, white granulated sugar, salt, the pumpkin that cooks.Potato is formed sediment
Powder 50%, Self- raising flour 2-%, white granulated sugar 15%, phosphatidase 0 .01%, toning flavoring agent 3.5%；Remaining is the pumpkin cooked after removing the peel
Mud, the water content control of dough is 30%.
The toning flavoring agent is maltose.
Production technology includes the following steps：
Step 1：Stock
Pumpkin peeling cooks, and is mixed with the ingredient other than potato starch, Self- raising flour in dough.
Step 2：Make dough
Step 1 acquisition raw material is poured into blender, is gradually added potato starch, Self- raising flour is stirred, formation water content
In 30% dough.
Step 3:It dices
It puts dough into row to dice, obtains face fourth.
Step 4：It is round as a ball
By face fourth be put into roller carry out it is round as a ball, obtain face ball.
Step 5：In burning
Face ball is placed on the groove of permutation plate by the grease that anti-sticking effect has been smeared on permutation plate, and permutation plate is put into baking
Case is burnt, and stops when small steamed bun is baked and its top is made to be in faint yellow, goat milk small steamed bun is made.
Extruder temperature is controlled at 53 DEG C.
It is divided into four-stage in burning, the first stage is warm-up phase, and excessive internal heat temperature is controlled at 105 DEG C, lower fire temperature control
At 60 DEG C, time 1min；Second stage is evaporation stage, and excessive internal heat temperature is controlled at 140 DEG C, and lower fire temperature is controlled at 160 DEG C,
Stop when the water content of ball is 6% face to face；Phase III is the swollen hair stage, and excessive internal heat temperature is controlled at 280 DEG C, lower fire temperature control
At 220 DEG C, the volume expansion of ball face to face stops when being 210%；Fourth stage is tinting stage, and excessive internal heat temperature is controlled at 280 DEG C,
Lower fire temperature control stops at 120 DEG C when top dome portion is in faint yellow face to face；The excessive internal heat temperature is permutation plate top in baking oven
Temperature, lower fire temperature are the temperature of permutation plate lower part in baking oven.
When knead dough, the temperature for pouring into the pumpkin of dough mixing machine cooked is not less than 80 DEG C.
Embodiment 2.A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats, is made, face after being toasted by dough
Group is mixed by the dough raw material of following weight ratio to be formed：Potato starch 50%, white granulated sugar 15%, phosphatidase 0 .08%, salt
0.08%, toning flavoring agent 0.5%, ammonium hydrogen carbonate 0.08%；Remaining is the minced pumpkin cooked after removing the peel, the water content control of dough
35%.
It is described toning flavoring agent include mass percent be 0.2% fructose syrup, 0.2% maltose, 0.05% β-Hu
Radish element, 0.05% ethylmaltol mixture.
The milk powder for being 0.1 containing weight ratio in the dough.Pumpkin is a kind of good health food, containing much to human body
Beneficial nutritional ingredient, but its protein content is very low, and it is properly added suitable milk, not only greatly optimize its nutrition
Value, and interspersing for milk is increased, improve the palatability of product.
Production technology includes the following steps：
Step 1：Stock
Pumpkin peeling cooks, and is mixed with the ingredient other than potato starch, Self- raising flour in dough；
Step 2：Make dough
Step 1 acquisition raw material is poured into blender, is gradually added potato starch, Self- raising flour is stirred, formation water content
In 35% dough；
Step 3:It dices
It puts dough into row to dice, obtains face fourth；
Step 4：It is round as a ball
By face fourth be put into roller carry out it is round as a ball, obtain face ball；
Step 5：In burning
Face ball is placed on the groove of permutation plate by the grease that anti-sticking effect has been smeared on permutation plate, and permutation plate is put into baking
Case is burnt, and stops when small steamed bun is baked and its top is made to be in faint yellow, goat milk small steamed bun is made.
It carries out knitting improved treatment using series connection two pass Single screw extrusion improved device, twice extrusion device extrusion is apart
1.3m；First of temperature 60 C, pressure 20MPa, extrudate are in synnema shape, filament diameter 3mm；Second temperature 70 C, pressure
25MPa, extrudate are in synnema shape, filament diameter 3mm.
It is divided into four-stage in burning, the first stage is warm-up phase, and excessive internal heat temperature is controlled at 135 DEG C, lower fire temperature control
At 110 DEG C, time 3min；Second stage is evaporation stage, and excessive internal heat temperature is controlled at 180 DEG C, and lower fire temperature control is 200
DEG C, stop when the water content of ball is 10% face to face；Phase III is the swollen hair stage, and excessive internal heat temperature is controlled at 310 DEG C, lower fire temperature
At 260 DEG C, the volume expansion of ball face to face stops when being 230% for control；Fourth stage is tinting stage, and excessive internal heat temperature is controlled 310
DEG C, lower fire temperature control stops at 140 DEG C when top dome portion is in faint yellow face to face；The excessive internal heat temperature is on permutation plate in baking oven
The temperature in portion, lower fire temperature are the temperature of permutation plate lower part in baking oven.
Embodiment 3.A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats, is made after being toasted by dough, special
Sign is that its dough is mixed by the dough raw material of following weight ratio and is formed：Potato starch 60%, Self- raising flour 2%, white sand
Sugar 5%, phosphatidase 0 .01-0.08%, salt 0-0.08%, toning flavoring agent 0.5%, ammonium hydrogen carbonate 0-0.08%；Remaining is to be steamed after removing the peel
Ripe minced pumpkin, the water content control of dough is 32%.
The milk for being 1.2% containing weight ratio in the dough.Pumpkin is a kind of good health food, containing many right
The beneficial nutritional ingredient of human body, but its protein content is very low, and it is properly added suitable milk, not only greatly optimize it
Nutritive value, and interspersing for milk is increased, improve the palatability of product.
Production technology includes the following steps：
Step 1：Stock
Pumpkin peeling cooks, and is mixed with the ingredient other than potato starch, Self- raising flour in dough；
Step 2：Make dough
Step 1 acquisition raw material is poured into blender, is gradually added potato starch, Self- raising flour is stirred, formation water content
In 32% dough；
Step 3:It dices
It puts dough into row to dice, obtains face fourth；
Step 4：It is round as a ball
By face fourth be put into roller carry out it is round as a ball, obtain face ball；
Step 5：In burning
Face ball is placed on the groove of permutation plate by the grease that anti-sticking effect has been smeared on permutation plate, and permutation plate is put into baking
Case is burnt, and stops when small steamed bun is baked and its top is made to be in faint yellow, goat milk small steamed bun is made.
8. the production technology for the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 6 eats,
It is characterized in that：It carries out knitting improved treatment using series connection two pass Single screw extrusion improved device, twice extrusion device extrusion is apart
1.2m；First 58 DEG C of channel temp, pressure 20MPa, extrudate are in synnema shape, filament diameter 3mm；Second 65 DEG C of channel temp, pressure
25MPa, extrudate are in synnema shape, filament diameter 3mm.
It is divided into four-stage in burning, the first stage is warm-up phase, and excessive internal heat temperature is controlled at 130 DEG C, lower fire temperature control
At 100 DEG C, time 2min；Second stage is evaporation stage, and excessive internal heat temperature is controlled at 160 DEG C, and lower fire temperature control is 180
DEG C, stop when the water content of ball is 7% face to face；Phase III is the swollen hair stage, and excessive internal heat temperature is controlled at 300 DEG C, lower fire temperature control
At 240 DEG C, the volume expansion of ball face to face stops system when being 220%；Fourth stage is tinting stage, and excessive internal heat temperature is controlled 300
DEG C, lower fire temperature control stops at 135 DEG C when top dome portion is in faint yellow face to face；The excessive internal heat temperature is on permutation plate in baking oven
The temperature in portion, lower fire temperature are the temperature of permutation plate lower part in baking oven.
When knead dough, the temperature for pouring into the pumpkin of dough mixing machine cooked is not less than 80 DEG C.
The present invention can be summarized with others without prejudice to the concrete form of the spirit or essential characteristics of the present invention.Therefore, nothing
By from the point of view of that point, the embodiment above of the invention can only all be considered the description of the invention and cannot limit invention,
Claims indicate the scope of the present invention, and above-mentioned explanation does not point out the scope of the present invention, therefore, with the present invention
The comparable meaning and scope of claims in any variation, be all considered as being included within the scope of the claims.
Claims (10)
1. a kind of high dietary-fiber pumpkin small steamed bun that suitable child eats, is made after being toasted by dough, it is characterised in that：Its face
Group is made of potato starch, Self- raising flour, egg liquid, white granulated sugar, salt, the pumpkin that cooks.
2. a kind of high dietary-fiber pumpkin small steamed bun that suitable child eats as described in claim 1, makes after being toasted by dough
At, which is characterized in that its dough is mixed by the dough raw material of following weight ratio and is formed：Potato starch 50-60%, low muscle
Flour 2-5%, white granulated sugar 5-15%, phosphatidase 0 .01-0.08%, salt 0-0.08%, toning flavoring agent 0.5-3.5%, ammonium hydrogen carbonate 0-
0.08%；Remaining is the minced pumpkin cooked after removing the peel, and the water content control of dough is in 30-38%.
3. the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 1 eats, it is characterised in that：The tune
Color flavoring agent is the one or several kinds of maltose, lactose, fructose syrup.
4. the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 2 eats, it is characterised in that：The tune
Color flavoring agent include mass percent be the fructose syrup of 0.05-0.2%, the maltose of 0.05-0.2%, 0.05-0.2% β-Hu
The ethylmaltol of radish element, 0.05-0.2%.
5. the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 1 eats, it is characterised in that：The face
Milk containing milk powder or 1.2-3.4% that weight ratio is 0.1-0.3% in group.
6. the high dietary-fiber pumpkin small steamed bun that the suitable child according to any one claims of claim 1-5 eats
Production technology, it is characterised in that include the following steps：
Step 1：Stock
Pumpkin peeling cooks, and is mixed with the ingredient other than potato starch, Self- raising flour in dough；
Step 2：Make dough
Step 1 acquisition raw material is poured into blender, is gradually added potato starch, Self- raising flour is stirred, formation water content
In the dough of 30-38%；
Step 3:It dices
It puts dough into row to dice, obtains face fourth；
Step 4：It is round as a ball
By face fourth be put into roller carry out it is round as a ball, obtain face ball；
Step 5：In burning
Face ball is placed on the groove of permutation plate by the grease that anti-sticking effect has been smeared on permutation plate, and permutation plate is put into baking
Case is burnt, and stops when small steamed bun is baked and its top is made to be in faint yellow, goat milk small steamed bun is made.
7. the production technology for the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 6 eats, feature
It is：Extruder temperature is controlled at 53-70 DEG C.
8. the production technology for the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 6 eats, feature
It is：It carries out knitting improved treatment using series connection two pass Single screw extrusion improved device, twice extrusion device extrusion is at a distance of 1.0m-
1.3m；First 53-60 DEG C of channel temp, pressure 20MPa, extrudate are in synnema shape, filament diameter 2mm-3mm；Second channel temp 60
DEG C -70 DEG C, pressure 20-25MPa, extrudate are in synnema shape, filament diameter 2mm-3mm.
9. the production technology for the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 6 eats, feature
It is：It is divided into four-stage in burning, the first stage is warm-up phase, and excessive internal heat temperature is controlled at 105-135 DEG C, lower fire temperature control
At 60-110 DEG C, time 1-3min；Second stage is evaporation stage, and excessive internal heat temperature is controlled at 140-180 DEG C, lower fire temperature control
System stops at 160-200 DEG C when the water content of ball is 6-10% face to face；Phase III is the swollen hair stage, and the control of excessive internal heat temperature exists
280-310 DEG C, at 220-260 DEG C, the volume expansion of ball face to face stops when being 210-230% for lower fire temperature control；Fourth stage is
Tinting stage, excessive internal heat temperature are controlled at 280-310 DEG C, and lower fire temperature control is at 120-140 DEG C, when top dome portion is in faint yellow face to face
Stop；The excessive internal heat temperature is the temperature on permutation plate top in baking oven, and lower fire temperature is the temperature of permutation plate lower part in baking oven.
10. the production technology for the high dietary-fiber pumpkin small steamed bun that suitable child according to claim 6 eats, feature
It is：When knead dough, the temperature for pouring into the pumpkin of dough mixing machine cooked is not less than 80 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810867497.5A CN108669155A (en) | 2018-08-02 | 2018-08-02 | A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats and its production technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810867497.5A CN108669155A (en) | 2018-08-02 | 2018-08-02 | A kind of high dietary-fiber pumpkin small steamed bun that suitable child eats and its production technology |
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| CN108669155A true CN108669155A (en) | 2018-10-19 |
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ID=63816084
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619404A (en) * | 2018-11-07 | 2019-04-16 | 黄志鹏 | A kind of pumpkin potato packet and preparation method thereof |
| CN110800781A (en) * | 2019-11-20 | 2020-02-18 | 常成 | Edible small steamed bun for infants and preparation method thereof |
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| CN103549282A (en) * | 2013-11-03 | 2014-02-05 | 吉林农业大学 | High-fiber additive-free pure-corn noodle and environment-friendly production method thereof |
| CN105794901A (en) * | 2016-05-18 | 2016-07-27 | 山东高唐永旺食品有限公司 | Goat-milk small steamed bun and preparation method thereof |
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2018
- 2018-08-02 CN CN201810867497.5A patent/CN108669155A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549282A (en) * | 2013-11-03 | 2014-02-05 | 吉林农业大学 | High-fiber additive-free pure-corn noodle and environment-friendly production method thereof |
| CN105794901A (en) * | 2016-05-18 | 2016-07-27 | 山东高唐永旺食品有限公司 | Goat-milk small steamed bun and preparation method thereof |
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| 爱美食的小薇: ""南瓜版旺仔小馒头"", 《豆果美食》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619404A (en) * | 2018-11-07 | 2019-04-16 | 黄志鹏 | A kind of pumpkin potato packet and preparation method thereof |
| CN110800781A (en) * | 2019-11-20 | 2020-02-18 | 常成 | Edible small steamed bun for infants and preparation method thereof |
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