CN109349517A - It is a kind of to push up balsam pear steamed bun and preparation method thereof greatly - Google Patents
It is a kind of to push up balsam pear steamed bun and preparation method thereof greatly Download PDFInfo
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- CN109349517A CN109349517A CN201811597317.2A CN201811597317A CN109349517A CN 109349517 A CN109349517 A CN 109349517A CN 201811597317 A CN201811597317 A CN 201811597317A CN 109349517 A CN109349517 A CN 109349517A
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- 235000009812 Momordica cochinchinensis Nutrition 0.000 title claims abstract description 72
- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000000843 powder Substances 0.000 claims abstract description 53
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 43
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 241000209140 Triticum Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 238000000465 moulding Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 4
- 230000000630 rising effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
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- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 229930182558 Sterol Natural products 0.000 description 3
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- 150000003432 sterols Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 241001573265 Elaeocarpus decipiens Species 0.000 description 2
- 235000001458 Elaeocarpus decipiens Nutrition 0.000 description 2
- 241000530050 Hodgsonia Species 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000002478 γ-tocopherol Substances 0.000 description 1
- QUEDXNHFTDJVIY-DQCZWYHMSA-N γ-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-DQCZWYHMSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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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- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The present invention provides big top balsam pear steamed bun of one kind and preparation method thereof, the big top balsam pear steamed bun is by pushing up balsam pear powder greatly, yeast, wheat flour, baking powder and water are made, each component weight percent is big top balsam pear powder 10~20%, yeast 0.4~0.8%, wheat flour 30~40%, baking powder 0.8~1.2%, water 45~50%, the sum of each component weight percent are 100%.It after each component is weighed according to mass percent, by activated yeast and face, ferments, forms, provocation, the process steamed obtains the finished product for pushing up balsam pear steamed bun greatly.Big top balsam pear steamed bun of the invention is by joined big top balsam pear powder as raw material, so that pushing up the nutritive value that balsam pear steamed bun not only has steamed bun itself greatly, the effect of being also provided with the anti-oxidant of big top balsam pear and cancer is inhibited to occur, additionally there is the distinctive fragrance and flavour that sweet are the fruits of labor of food.
Description
Technical field
The present invention relates to a kind of big top balsam pear steamed buns and preparation method thereof, are mainly used for field of food.
Background technique
Steamed bun is that the staple food of northern China people is self-evident.With the development of society, improvement of living standard, people
To the diversification that staple food requires, nowadays southerner also increasingly likes eating pastries, and steamed bun is exactly one of.Existing steamed bun
The old face ferment making of flour addition is usually used in head or flour adds yeast powder ferment making, and mouthfeel is single, only certain
Sweet taste.
Big top balsam pear is compared to common large-fruited hodgsonia, and plant growing way is strong, adaptability is good, female is medium, ability of bearing fruit is prominent
Out, curcumbitate is in cone, and color of the leather is dark green, glossy, and strumae is thick, sweet in flavor, sharp and clear, quality is excellent, single melon matter, therefore it has
In production, in the market advantage.And top balsam pear greatly is compared to common large-fruited hodgsonia, and it is (i.e. main containing Liposoluble
To be Elaeocarpus decipiens sterol, 25,26- dihydro Elaeocarpus decipiens sterol, Gamma-Tocopherol, vitamin E etc.) content it is more, and sterol and Wei Sheng
Plain E has anti-oxidant and inhibition cancer generation and other effects, therefore big top balsam pear has the advantage on nutritive value.
Summary of the invention
Present invention aims to solve the deficiencies of the prior art, and provides a kind of a kind of big top balsam pear steamed buns and preparation method thereof.
To achieve the goals above, the following technical solution is employed by the present invention:
A kind of big top balsam pear steamed bun is proposed, the big top balsam pear steamed bun is by pushing up balsam pear powder, yeast, wheat flour, bubble greatly
It beats powder and water is made, each component weight percent is to push up balsam pear powder 10~20% greatly, yeast 0.4~0.8%, wheat flour 30~
40%, baking powder 0.8~1.2%, water 45~50%, the sum of each component weight percent is 100%.
Preferably, each component weight percent is big top balsam pear powder 15%, yeast 0.6%, wheat flour 35.4%, baking powder
1%, water 48%.
Preferably, each component weight percent is big top balsam pear powder 18%, yeast 0.5%, wheat flour 32%, baking powder
1%, water 48.5%.
Preferably, each component weight percent is big top balsam pear powder 12%, yeast 0.8%, wheat flour 40%, baking powder
1.2%, water 46%.
A kind of production method of big top balsam pear steamed bun is proposed, the raw material and raw material proportioning of production are described in any of the above-described
Big top balsam pear steamed bun raw material and raw material proportioning, comprising the following steps:
Step 1: activated yeast:
Into yeast plus water is activated, and the temperature of the water is 25~35 DEG C, and activation time is 1~3 minute；
Step 2: and face:
Big top balsam pear powder, wheat flour, baking powder and water are weighed, by load weighted wheat flour, push up balsam pear powder, bubble greatly
It beats powder to be uniformly mixed, the yeast juice and water for having added activated are kneaded into dough；
Step 3: fermentation:
Dough after mixing in step 2 is fermented, fermentation temperature is 30~40 DEG C, and relative humidity is 75~85%,
Fermentation time is 100~140 minutes；
Step 4: molding:
The dough fermented in step 3 is crumpled, equivalent dough is then divided into and crumples into hemispherical again；
Step 5: provocation:
Dough after molding in step 4 is subjected to provocation, proofing temperature is 30~40 DEG C, and relative humidity is 65~75%,
Proofing period is 25~35 minutes；
Step 6: steaming:
Steamed bun green compact after provocation in step 5 are placed in pot and are heated into the water, steam 14~16 after water boiling again
Minute, obtain finished product.
Preferably, in step 1, the mass ratio of yeast and water is 1:10, and the temperature of water is 30 DEG C, and activation time is 2 points
Clock.
Preferably, in step 3, fermentation temperature is 35 DEG C, relative humidity 80%, and fermentation time is 120 minutes.
Preferably, in step 5, proofing temperature is 35 DEG C, relative humidity 70%, and proofing period is 30 minutes.
Preferably, in step 6, the steaming time after water boiling is 15 minutes.
The utility model has the advantages that big top balsam pear steamed bun of the invention is by joined big top balsam pear powder as raw material, so that big push up
Balsam pear steamed bun not only has the nutritive value of steamed bun itself, the function for being also provided with the anti-oxidant of big top balsam pear and cancer being inhibited to occur
Effect, additionally there is the distinctive fragrance and flavour that sweet are the fruits of labor of food.
Specific embodiment
Clear, complete description is carried out below with reference to technical effect of the embodiment to design and generation of the invention, with
It is completely understood by the purpose of the present invention, scheme and effect.It should be noted that in the absence of conflict, the reality in the application
The feature applied in example and embodiment can be combined with each other.
Embodiment one:
A kind of big top balsam pear steamed bun, each component weight percent are big top balsam pear powder 15%, yeast 0.6%, wheat flour
35.4%, baking powder 1%, water 48%；Each component weight is respectively big top balsam pear powder 0.5kg, yeast 0.02kg, wheat flour
1.18kg, baking powder 0.03kg, water 1.6kg.
The preparation method is as follows:
Step 1: activated yeast:
It takes 0.02kg yeast to be placed in pot, 0.2kg water is added into pot and is used for activated yeast, the temperature of water is 30 DEG C, living
Changing the time is 2 minutes；
Step 2: and face:
Big top balsam pear powder 0.5kg is weighed, wheat flour 1.18kg, baking powder 0.03kg are uniformly mixed, and add water 1.4kg
Activated yeast juice, is finally stirred continuously in (due to having been added in 0.2kg water in yeast juice) and step 1
Until uniform floccule is presented, it is kneaded into dough；
Step 3: fermentation:
Dough after mixing in step 2 is covered into wet cloth, is put into proofing box and ferments, fermentation temperature is 35 DEG C, relatively wet
Degree is 80%, and fermentation time is 120 minutes；
Step 4: molding:
The dough fermented in step 3 is crumpled, equivalent dough is then divided into and crumples into hemispherical again；
Step 5: provocation:
Dough after molding in step 4 is subjected to provocation, proofing temperature is 35 DEG C, relative humidity 70%, proofing period
It is 30 minutes；
Step 6: steaming:
Steamed bun green compact after provocation in step 5 are placed in pot and are heated into the water, steam 15 points after water boiling again
Clock obtains finished product.
Embodiment two:
A kind of big top balsam pear steamed bun, each component weight percent are big top balsam pear powder 18%, yeast 0.5%, wheat flour
32%, baking powder 1%, water 48.5%；Each component weight is respectively big top balsam pear powder 0.72kg, yeast 0.02kg, wheat flour
1.28kg, baking powder 0.04kg, water 1.94kg.
The preparation method is as follows:
Step 1: activated yeast:
It takes 0.02kg yeast to be placed in pot, 0.2kg water is added into pot and is used for activated yeast, the temperature of water is 30 DEG C, living
Changing the time is 2 minutes；
Step 2: and face:
Big top balsam pear powder 0.72kg is weighed, wheat flour 1.28kg, baking powder 0.04kg are uniformly mixed, and add water 1.74kg
Activated yeast juice, is finally stirred continuously in (due to having been added in 0.2kg water in yeast juice) and step 1
Until uniform floccule is presented, it is kneaded into dough；
Step 3: fermentation:
Dough after mixing in step 2 is covered into wet cloth, is put into proofing box and ferments, fermentation temperature is 35 DEG C, relatively wet
Degree is 80%, and fermentation time is 120 minutes；
Step 4: molding:
The dough fermented in step 3 is crumpled, equivalent dough is then divided into and crumples into hemispherical again；
Step 5: provocation:
Dough after molding in step 4 is subjected to provocation, proofing temperature is 35 DEG C, relative humidity 70%, proofing period
It is 30 minutes；
Step 6: steaming:
Steamed bun green compact after provocation in step 5 are placed in pot and are heated into the water, steam 15 points after water boiling again
Clock obtains finished product.
Embodiment three:
A kind of big top balsam pear steamed bun, each component weight percent are big top balsam pear powder 12%, yeast 0.8%, wheat flour
40%, baking powder 1.2%, water 46%；Each component weight is respectively big top balsam pear powder 0.3kg, yeast 0.02kg, wheat flour 1kg,
Baking powder 0.03kg, water 1.15kg.
The preparation method is as follows:
Step 1: activated yeast:
It takes 0.02kg yeast to be placed in pot, 0.2kg water is added into pot and is used for activated yeast, the temperature of water is 30 DEG C, living
Changing the time is 2 minutes；
Step 2: and face:
Weigh big top balsam pear powder 0.3kg, wheat flour 1kg, baking powder 0.03kg are uniformly mixed, add water 0.95kg (by
0.2kg water is had been added in yeast juice) and step 1 in activated yeast juice, be finally stirred continuously until
Uniform floccule is presented, is kneaded into dough；
Step 3: fermentation:
Dough after mixing in step 2 is covered into wet cloth, is put into proofing box and ferments, fermentation temperature is 35 DEG C, relatively wet
Degree is 80%, and fermentation time is 120 minutes；
Step 4: molding:
The dough fermented in step 3 is crumpled, equivalent dough is then divided into and crumples into hemispherical again；
Step 5: provocation:
Dough after molding in step 4 is subjected to provocation, proofing temperature is 35 DEG C, relative humidity 70%, proofing period
It is 30 minutes；
Step 6: steaming:
Steamed bun green compact after provocation in step 5 are placed in pot and are heated into the water, steam 15 points after water boiling again
Clock obtains finished product.
Example IV: the measurement of big top balsam pear steamed bun specific volume.
Pushed up greatly made from embodiment one to three balsam pear Steamed Bread it is good after, take 3 big top balsam pear steamed buns respectively, cooling 2 is small
Shi Jinhang is weighed, and is accurate to 0.1g.Steamed bun volume is measured using vegetable seed displacement method, is accurate to 5mL.Steamed bun specific volume calculation formula: P
=V/M, (P is specific volume, unit ml/g in formula；V is volume, unit ml；M is quality, unit g).It is bitter to calculate 3 big top
The average value of melon steamed bun specific volume.In addition common steamed bun 3 is picked out at random, the average value of its specific volume is measured with same method.
The specific volume of balsam pear steamed bun is pushed up made from 1 embodiment one to three of table greatly
The specific volume of common steamed bun as defined in standard GB/T/T 21118-2007 is 1.7ml/g, as shown in Table 1, is made
The specific volume of big top balsam pear steamed bun have significant raising compared to common steamed bun, it is fuller in appearance, can more evoke people
Appetite.
Embodiment five: the measurement of big top balsam pear steamed bun TPA characteristic.
Pushed up greatly made from embodiment one to three balsam pear Steamed Bread it is good after, cooled down, take 3 big top balsam pear steamed buns respectively
Steamed bun is cut into the thin slice with a thickness of 25mm after cooling 2 hours, measures its TPA value with TPA instrument by head.In addition it picks out at random common
Steamed bun is cut into the thin slice with a thickness of 25mm after steamed bun 3, cooling 2 hours, measures its TPA value with TPA instrument.
TPA instrument is using the cylindrical flat probe of 36mm, 0.3N automatic trigger power；Speed 30mm/ minutes before surveying；Test speed
100mm/ minutes；Speed 100mm/ minutes after survey；Compression degree is the 50% of steamed bun thickness.According to the in house software of TPA instrument point
Analysis obtains steamed bun hardness/N, deadlocked property/N, chewiness/mJ, these elastic organoleptic indicators.Calculate this of 3 big top balsam pear steamed bun
The average value of a little organoleptic indicators.
The TPA numerical value of balsam pear steamed bun is pushed up made from 2 embodiment one to three of table greatly
| Hardness/N | Deadlocked property/N | Chewiness/mJ | Elasticity | |
| Embodiment one | 20.13 | 17.84 | 100.36 | 5.02 |
| Embodiment two | 19.98 | 18.14 | 101.07 | 4.89 |
| Embodiment three | 20.07 | 17.96 | 100.87 | 5.16 |
| Common steamed bun | 26.08 | 21.63 | 87.76 | 4.08 |
As shown in Table 2, big top balsam pear steamed bun obtained is more soft compared to common steamed bun, and elasticity is more preferable, and chewing is got up
It is more tasty and refreshing not stick to one's teeth.
Claims (9)
1. a kind of big top balsam pear steamed bun, which is characterized in that the big top balsam pear steamed bun is the yeast by pushing up balsam pear powder greatly, wheat flour,
Baking powder and water are made, and each component weight percent is to push up balsam pear powder 10~20% greatly, yeast 0.4~0.8%, and wheat flour 30~
40%, baking powder 0.8~1.2%, water 45~50%, the sum of each component weight percent is 100%.
2. big top balsam pear steamed bun according to claim 1, which is characterized in that each component weight percent is big top balsam pear powder
15%, yeast 0.6%, wheat flour 35.4%, baking powder 1%, water 48%.
3. big top balsam pear steamed bun according to claim 1, which is characterized in that each component weight percent is big top balsam pear powder
18%, yeast 0.5%, wheat flour 32%, baking powder 1%, water 48.5%.
4. big top balsam pear steamed bun according to claim 1, which is characterized in that each component weight percent is big top balsam pear powder
12%, yeast 0.8%, wheat flour 40%, baking powder 1.2%, water 46%.
5. a kind of big production method of top balsam pear steamed bun, which is characterized in that the raw material and raw material proportioning of production be claim 1~
The raw material and raw material proportioning of 4 described in any item big top balsam pear steamed buns, comprising the following steps:
Step 1: activated yeast:
Into yeast plus water is activated, and the temperature of the water is 25~35 DEG C, and activation time is 5~10 minutes；
Step 2: and face:
Big top balsam pear powder, wheat flour, baking powder and water are weighed, by weighed wheat flour, push up balsam pear powder, baking powder greatly
It is uniformly mixed, the yeast juice and water for having added activated are kneaded into dough；
Step 3: fermentation:
Dough after mixing in step 2 is fermented, fermentation temperature is 30~40 DEG C, and relative humidity is 75~85%, fermentation
Time is 100~140 minutes；
Step 4: molding:
The dough fermented in step 3 is crumpled, equivalent dough is then divided into and crumples into hemispherical again；
Step 5: provocation:
Dough after molding in step 4 is subjected to provocation, proofing temperature is 30~40 DEG C, and relative humidity is 65~75%, provocation
Time is 25~35 minutes；
Step 6: steaming:
Steamed bun green compact after provocation in step 5 are placed in pot and are heated into the water, steam 14~16 points after water boiling again
Clock obtains finished product.
6. a kind of production method of big top balsam pear steamed bun according to claim 5, which is characterized in that in step 1, yeast
Mass ratio with water is 1:10, and the temperature of water is 30 DEG C, and activation time is 2 minutes.
7. a kind of production method of big top balsam pear steamed bun according to claim 5, which is characterized in that in step 3, fermentation
Temperature is 35 DEG C, relative humidity 80%, and fermentation time is 120 minutes.
8. a kind of production method of big top balsam pear steamed bun according to claim 5, which is characterized in that in step 5, provocation
Temperature is 35 DEG C, relative humidity 70%, and proofing period is 30 minutes.
9. a kind of production method of big top balsam pear steamed bun according to claim 5, which is characterized in that in step 6, water boiling
Steaming time after rising is 15 minutes.
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| CN106551242A (en) * | 2016-10-21 | 2017-04-05 | 武汉轻工大学 | Aging resistance steamed bun powder and preparation method thereof and aging resistance steamed bread and preparation method thereof |
| CN107410867A (en) * | 2017-07-26 | 2017-12-01 | 佛山科学技术学院 | A kind of antilipemic healthy steamed bun and its production method |
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2018
- 2018-12-26 CN CN201811597317.2A patent/CN109349517A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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