CN109329736A - A kind of agropyron steamed bun and preparation method - Google Patents

A kind of agropyron steamed bun and preparation method Download PDF

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Publication number
CN109329736A
CN109329736A CN201811331812.9A CN201811331812A CN109329736A CN 109329736 A CN109329736 A CN 109329736A CN 201811331812 A CN201811331812 A CN 201811331812A CN 109329736 A CN109329736 A CN 109329736A
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China
Prior art keywords
parts
steamed bun
agropyron
provocation
steamed
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CN201811331812.9A
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Chinese (zh)
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翁航
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翁航
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Priority to CN201811331812.9A priority Critical patent/CN109329736A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/42Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a kind of agropyron steamed bun and preparation methods, belong to food processing technology field;It is made of the component of following parts by weight: 85-90 parts of flour, 5-10 parts of wheat grass meal, 1-2 parts of yeast, 0.1-0.3 parts of cellulase, 2-5 parts of xylitol, 5-10 parts of milk, 40-60 parts of water, preparation method includes raw material mixing, fermentation, and molding, provocation steam five steps;The agropyron steamed bun natural in color of this method preparation, color is uniform, there is light grass green gloss, and restoration is good, there is bite, surface is smooth, unique flavor, it is full of nutrition, vitamin, minerals containing there are many, and with reducing blood lipid, health-care efficacy that is hypoglycemic, reducing cardiovascular and cerebrovascular disease generation.

Description

A kind of agropyron steamed bun and preparation method
Technical field
The present invention relates to a kind of agropyron steamed bun and preparation methods, belong to food processing technology field.
Background technique
Ancient China, the undoubtedly prosper ground of cooked wheaten food culture.Wheaten food is to be using wheat as primary raw material, and China is Maximum in the world is also earliest crops origin centre.Steamed bun is the foremost fermented pasta product of China, is known as being ancient The symbol of generation Chinese cooked wheaten food culture, modern often compare favourably it with the bread in west.Steamed bun is initially that packet is fallen into, and is undergone later One is fallen into solid evolution process by packet, until the Qing Dynasty begins have the record of " solid steamed bun ", north person was without filling later Steamed bun, having filling is steamed stuffed bun.After steamed bun occurs, the food such as the quality of people's staple food is improved, and thus derives steamed twisted roll, steamed stuffed bun Product.
Chinese staple food steamed bun is essentially all using flour, yeast and water as raw material and face, and dough is through after a period of time After fermentation process, made of steaming.The steamed bun single variety of China's production, the mainly white steamed bun of staple food, especially in northern area, It is one of the staple food of people's daily life, consumption figure occupies biggish share in wheaten food, with mentioning for living standard Height, designs and varieties are also gradually increasing, product diversification, such as produce various reinforcing steamed buns, nourishing steamed bread and health-care steamed bread etc., High, medium and low class is formed, to meet different consumer demands.
Mixed grain steamed bread is to be mixed with coarse cereal powder with wheat flour or the steamed bun of coarse cereals full powder production.Compared with wheat steamed bun, Mixed grain steamed bread has healthcare function, and the indispensable portion of diet is increasingly becomed in terms of dietary structure and balanced diet Point.As Chinese patent CN201711314147.8 provides the preparation method of a kind of coarse cereals flour and mixed grain steamed bread, including beans Powder, grain dust and flour are rich in B family vitamin, several mineral materials and dietary fiber abundant in beans powder and grain dust;Diet Fiber has cleaning enteron aisle, and the effect of toxin is discharged, it may have protection is cardiovascular, promotes digestion, the effect of strong bone, to five Dirty six internal organs all have stronger health-care effect;Cereal health is appropriate to match difference also with five-element's corresponding relationship of metal, wood, water, fire and earth Therefore cereal, which maintains intracorporal yin-yang and five elements balance, can effectively improve people's diet by improving steamed bun nutritive value Trophic level.
Agropyron chlorophyll rich in, VA、VEAnd VBRace and mineral calcium, magnesium, phosphorus, iron, selenium and antioxidant SOD, fiber and beneficial ferment.The fact ancient Europe, which also records Rome soldier, enhances physical strength and energy with agropyron.It will Agropyron is applied in steamed bun production, will improve the nutrition and health care function of steamed bun.
Summary of the invention
The object of the present invention is to provide a kind of agropyron steamed buns, and product is in good taste, unique flavor, full of nutrition, containing more Vitamin, the minerals of kind, and with reducing blood lipid, health-care efficacy that is hypoglycemic, reducing cardiovascular and cerebrovascular disease generation.
For realize foregoing invention purpose, the technical solution adopted by the present invention is as follows:
A kind of agropyron steamed bun, is made of the component of following parts by weight:
85-90 parts of flour, 5-10 parts of wheat grass meal, 1-2 parts of yeast, 0.1-0.3 parts of cellulase, 2-5 parts of xylitol, milk 5-10 parts, 40-60 parts of water.
A kind of agropyron steamed bun, is made of the component of following parts by weight:
88 parts of flour, 8 parts of wheat grass meal, 1.5 parts of yeast, 0.2 part of cellulase, 3 parts of xylitol, 8 parts of milk, 50 parts of water.
It is a further object to provide a kind of preparation methods of agropyron steamed bun, include the following steps:
(1) raw material mixes: flour, wheat grass meal, yeast, cellulase and bread improver is dry-mixed by formula rate progress, It stirs evenly;Then the sugar juice that addition while stirring has been dissolved in advance with water, is rubbed repeatedly, forms the smooth dough in surface;
(2) it ferments: will be put into container with good dough, in 38 DEG C of fermentation 90min;
(3) it forms: the dough after fermentation is rubbed into molding;
(4) provocation: steamed bun base after molding is put into steam box provocation again, 38 DEG C of provocation 20-30min;
(5) it steams: the Steamed Bread 20-30min after provocation, it is cooling.
The beneficial effects of the present invention are:
The agropyron steamed bun natural in color of this method preparation, color is uniform, there is light grass green gloss, and restoration is good, there is bite, Surface is smooth, unique flavor, full of nutrition, vitamin, minerals containing there are many, and has reducing blood lipid, hypoglycemic, reduction The health-care efficacy that cardiovascular and cerebrovascular disease occurs.
Specific embodiment
The present invention is described in further details below by example, these examples are only used to illustrate the present invention, and unlimited The scope of the present invention processed.
Embodiment 1
A kind of agropyron steamed bun, is made of the component of following parts by weight:
85 parts of flour, 5 parts of wheat grass meal, 1 part of yeast, 0.1 part of cellulase, 2 parts of xylitol, 5 parts of milk, 40 parts of water.
A kind of preparation method of agropyron steamed bun, includes the following steps:
(1) raw material mixes: flour, wheat grass meal, yeast, cellulase and bread improver is dry-mixed by formula rate progress, It stirs evenly;Then the sugar juice that addition while stirring has been dissolved in advance with water, is rubbed repeatedly, forms the smooth dough in surface;
(2) it ferments: will be put into container with good dough, in 38 DEG C of fermentation 90min;
(3) it forms: the dough after fermentation is rubbed into molding;
(4) provocation: steamed bun base after molding is put into steam box provocation again, 38 DEG C of provocation 20min;
(5) it steams: the Steamed Bread 20min after provocation, it is cooling.
Embodiment 2
A kind of agropyron steamed bun, is made of the component of following parts by weight:
90 parts of flour, 10 parts of wheat grass meal, 2 parts of yeast, 0.3 part of cellulase, 5 parts of xylitol, 10 parts of milk, 60 parts of water.
A kind of preparation method of agropyron steamed bun, includes the following steps:
(1) raw material mixes: flour, wheat grass meal, yeast, cellulase and bread improver is dry-mixed by formula rate progress, It stirs evenly;Then the sugar juice that addition while stirring has been dissolved in advance with water, is rubbed repeatedly, forms the smooth dough in surface;
(2) it ferments: will be put into container with good dough, in 38 DEG C of fermentation 90min;
(3) it forms: the dough after fermentation is rubbed into molding;
(4) provocation: steamed bun base after molding is put into steam box provocation again, 38 DEG C of provocation 30min;
(5) it steams: the Steamed Bread 30min after provocation, it is cooling.
Embodiment 3
A kind of agropyron steamed bun, is made of the component of following parts by weight:
88 parts of flour, 8 parts of wheat grass meal, 1.5 parts of yeast, 0.2 part of cellulase, 3 parts of xylitol, 8 parts of milk, 50 parts of water.
A kind of preparation method of agropyron steamed bun, includes the following steps:
(1) raw material mixes: flour, wheat grass meal, yeast, cellulase and bread improver is dry-mixed by formula rate progress, It stirs evenly;Then the sugar juice that addition while stirring has been dissolved in advance with water, is rubbed repeatedly, forms the smooth dough in surface;
(2) it ferments: will be put into container with good dough, in 38 DEG C of fermentation 90min;
(3) it forms: the dough after fermentation is rubbed into molding;
(4) provocation: steamed bun base after molding is put into steam box provocation again, 38 DEG C of provocation 25min;
(5) it steams: the Steamed Bread 25min after provocation, it is cooling.
Embodiment 4
A kind of agropyron steamed bun, is made of the component of following parts by weight:
85 parts of flour, 10 parts of wheat grass meal, 2 parts of yeast, 0.3 part of cellulase, 2 parts of xylitol, 7 parts of milk, 46 parts of water.
A kind of preparation method of agropyron steamed bun, includes the following steps:
(1) raw material mixes: flour, wheat grass meal, yeast, cellulase and bread improver is dry-mixed by formula rate progress, It stirs evenly;Then the sugar juice that addition while stirring has been dissolved in advance with water, is rubbed repeatedly, forms the smooth dough in surface;
(2) it ferments: will be put into container with good dough, in 38 DEG C of fermentation 90min;
(3) it forms: the dough after fermentation is rubbed into molding;
(4) provocation: steamed bun base after molding is put into steam box provocation again, 38 DEG C of provocation 22min;
(5) it steams: the Steamed Bread 28min after provocation, it is cooling.
Embodiment 5
A kind of agropyron steamed bun, is made of the component of following parts by weight:
90 parts of flour, 6 parts of wheat grass meal, 1 part of yeast, 0.1 part of cellulase, 4 parts of xylitol, 5 parts of milk, 60 parts of water.
It is a further object to provide a kind of preparation methods of agropyron steamed bun, include the following steps:
(1) raw material mixes: flour, wheat grass meal, yeast, cellulase and bread improver is dry-mixed by formula rate progress, It stirs evenly;Then the sugar juice that addition while stirring has been dissolved in advance with water, is rubbed repeatedly, forms the smooth dough in surface;
(2) it ferments: will be put into container with good dough, in 38 DEG C of fermentation 90min;
(3) it forms: the dough after fermentation is rubbed into molding;
(4) provocation: steamed bun base after molding is put into steam box provocation again, 38 DEG C of provocation 28min;
(5) it steams: the Steamed Bread 25min after provocation, it is cooling.

Claims (5)

1. a kind of agropyron steamed bun, it is characterised in that: be made of the component of following parts by weight:
85-90 parts of flour, 5-10 parts of wheat grass meal, 1-2 parts of yeast, 0.1-0.3 parts of cellulase, 2-5 parts of xylitol, milk 5-10 parts, 40-60 parts of water.
2. a kind of agropyron steamed bun, it is characterised in that: be made of the component of following parts by weight:
88 parts of flour, 8 parts of wheat grass meal, 1.5 parts of yeast, 0.2 part of cellulase, 3 parts of xylitol, 8 parts of milk, 50 parts of water.
3. a kind of method for preparing agropyron steamed bun described in claim 1 and 2, characterized by the following steps:
(1) raw material mixes: flour, wheat grass meal, yeast, cellulase and bread improver is dry-mixed by formula rate progress, It stirs evenly;Then the sugar juice that addition while stirring has been dissolved in advance with water, is rubbed repeatedly, forms the smooth dough in surface;
(2) it ferments: will be put into container with good dough, fermented;
(3) it forms: the dough after fermentation is rubbed into molding;
(4) provocation: steamed bun base after molding is put into steam box provocation again;
(5) it steams: the Steamed Bread 20-30min after provocation, it is cooling.
4. a kind of preparation method of agropyron steamed bun according to claim 3, it is characterised in that: hair described in step (2) Ferment refers in 38 DEG C of fermentation 90min.
5. a kind of preparation method of agropyron steamed bun according to claim 3, it is characterised in that: wake up described in step (4) Clockwork spring part is 38 DEG C of provocation 20-30min.
CN201811331812.9A 2018-11-09 2018-11-09 A kind of agropyron steamed bun and preparation method Pending CN109329736A (en)

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CN201811331812.9A CN109329736A (en) 2018-11-09 2018-11-09 A kind of agropyron steamed bun and preparation method

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Application Number Priority Date Filing Date Title
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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1817143A (en) * 2006-03-10 2006-08-16 王宝全 Organic-selenium-enriched bread and steamed bread and production thereof
CN1911051A (en) * 2006-08-23 2007-02-14 江南大学 Premixed wheat flour for making steamed bread contg. rich dietary fiber, and its prodn. method
CN101223944A (en) * 2008-02-01 2008-07-23 河南兴泰科技实业有限公司 Preparation for improving mixed grain
CN101584354A (en) * 2008-05-22 2009-11-25 刘泳宏 Five-color steamed bun for nourishing heart and reducing sugar and manufacturing method thereof
CN103300293A (en) * 2013-07-02 2013-09-18 四川农业大学 Processing method of wheat seedings as well as instant wheat seeding powder and wheat seeding fiber powder prepared from same
CN103598506A (en) * 2013-10-15 2014-02-26 鲁杨 Bitter gourd-tea steamed buns
CN106578908A (en) * 2016-12-19 2017-04-26 李佳雪 Preparation process of egg steamed buns kneaded with sugar
CN106578905A (en) * 2016-11-25 2017-04-26 中海油能源发展股份有限公司 Making method of carrot steamed buns
CN106722064A (en) * 2016-11-25 2017-05-31 中海油能源发展股份有限公司 A kind of preparation method of pumpkin powder beans flour noodle steamed bun

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1817143A (en) * 2006-03-10 2006-08-16 王宝全 Organic-selenium-enriched bread and steamed bread and production thereof
CN1911051A (en) * 2006-08-23 2007-02-14 江南大学 Premixed wheat flour for making steamed bread contg. rich dietary fiber, and its prodn. method
CN101223944A (en) * 2008-02-01 2008-07-23 河南兴泰科技实业有限公司 Preparation for improving mixed grain
CN101584354A (en) * 2008-05-22 2009-11-25 刘泳宏 Five-color steamed bun for nourishing heart and reducing sugar and manufacturing method thereof
CN103300293A (en) * 2013-07-02 2013-09-18 四川农业大学 Processing method of wheat seedings as well as instant wheat seeding powder and wheat seeding fiber powder prepared from same
CN103598506A (en) * 2013-10-15 2014-02-26 鲁杨 Bitter gourd-tea steamed buns
CN106578905A (en) * 2016-11-25 2017-04-26 中海油能源发展股份有限公司 Making method of carrot steamed buns
CN106722064A (en) * 2016-11-25 2017-05-31 中海油能源发展股份有限公司 A kind of preparation method of pumpkin powder beans flour noodle steamed bun
CN106578908A (en) * 2016-12-19 2017-04-26 李佳雪 Preparation process of egg steamed buns kneaded with sugar

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