CN110353160A - A kind of preparation method and products thereof of mushroom steamed bun - Google Patents
A kind of preparation method and products thereof of mushroom steamed bun Download PDFInfo
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- CN110353160A CN110353160A CN201910723912.4A CN201910723912A CN110353160A CN 110353160 A CN110353160 A CN 110353160A CN 201910723912 A CN201910723912 A CN 201910723912A CN 110353160 A CN110353160 A CN 110353160A
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- 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
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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
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Abstract
The present invention provides a kind of preparation methods of mushroom steamed bun: mushroom Ultramicro-powder and yeast for fermentation first being obtained fermentation seed, wheat flour progress and face is then added, fermentation, forms, steam.Mushroom steamed bread preparation methods of the invention, mushroom additive amount is big, and method is simple；The steamed bun mushroom perfume (or spice) of preparation is suitable for that elasticity and specific volume increase, soft palatable.
Description
Technical field
The invention belongs to field of food, are related to a kind of steamed bun and preparation method thereof containing mushroom ingredient.
Background technique
Mushroom is as second-biggest-in-the-world edible mushroom, not only full of nutrition, delicious flavour, also rich in polysaccharide, protein, dimension life
Element, minerals etc. have the health-care efficacies such as reducing blood lipid, antitumor, strengthen immunity, are a kind of important edible and medicinal fungis.Mesh
Before, China's mushroom is consumed mostly based on fresh food, followed by the primary processed items such as salt soaking foodstuff, dried product, can, deep processed product
Less, deep processing lags far behind World Developed Countries, and the economic benefit is not high.
Traditional staple food one of of the steamed bun as China, it is deep to be liked by the especially northern people in China, in resident's diet
It play an important role.Steamed bun is mainly made using wheat flour, and in wheat flour process, due to fine design
Requirement, will lead to the nutrient loss such as vitamin, cellulose, and lysine compares shortage in wheat flour, it is long-term to eat
It is unbalance with human nutrition is easily led to.Ultramicro-powder is made in mushroom it is added in flour and steamed bun is made, not only enriches the taste of steamed bun,
The essential amino acid lacked in flour, dietary fiber etc. can also be supplemented, and then improves the nutritive value of steamed bun.
Currently, existing research personnel in order to develop various tastes steamed bun, make steamed bun using mushroom powder, but because it is used
Conventional fabrication method, the optimum addition of mushroom powder are 3%, not more than 5%.The existing generally existing mushroom powder of mushroom steamed bun
The problem that additive amount is low, provocation is difficult, hardness is big, while that there are specific volumes is small, internal structure is inflexible, mushroom taste is strong is difficult to for steamed bun finished product
The defects of receiving.
Summary of the invention
For the low problem of additive amount of the current mushroom powder in steamed bun, the present invention provides a kind of high-content mushroom Ultramicro-powder
Steamed bun, it is suitable for that the elasticity and specific volume of finished product increase, soft palatable that mushroom additive amount is big, mushroom is fragrant.
It is a further object of the present invention to provide a kind of preparation methods of above-mentioned high-content mushroom Ultramicro-powder steamed bun.
To achieve the above object, the present invention adopts the following technical scheme that.
A kind of preparation method of mushroom Ultramicro-powder steamed bun, comprising the following steps:
(1) activated yeast: 1.0-1.4 parts of dry ferment being dissolved in 45-55 parts 30-38 DEG C of warm water, is activated 5-15min, is obtained
To the yeast soln of activation；
(2) seed fermentation: by 5-10 parts of mushroom Ultramicro-powders, 0-35 portions of wheat flours, 1-3 portions of white granulated sugars, activation yeast soln
It is uniformly mixed, is modulated into Seed Dough, is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 30-60min that ferments, obtains mushroom
The suitable fermentation seed of perfume；
(3) main dough fermentation: the wheat flour of whole or remaining number is added to progress and face in fermentation seed, is rubbed to face
The 30-60min that ferments is put into the proofing box of 37 DEG C of temperature, relative humidity 75% after group surface is smooth；
(4) it forms: the interarea group fermented being kneaded, until dough without obvious hole, is then divided into identical in quality by inside
Raw embryo reshaping, in 37 DEG C, the lower provocation of relative humidity 75%；
(5) it steams: the good steamed bun raw embryo of provocation is cooked.
The fineness of the mushroom Ultramicro-powder was 300 mesh sample sifters.
A kind of mushroom Ultramicro-powder steamed bun that above-mentioned preparation method obtains.
The invention has the following advantages that
The present invention is added mushroom Ultramicro-powder or mushroom Ultramicro-powder and part flour mixed powder, further promotes in seed fermentation
Yeast propagation improves fermenting power, is conducive to the nutrition of mushroom Ultramicro-powder and the release of flavor substance, is effectively relieved because additive amount height is led
The unacceptable mushroom taste caused finally makes steamed bun mushroom perfume (or spice) obtained suitable.In main dough fermentation be added all or
The progress of person's residue wheat flour and face are simultaneously fermented, and are conducive to the generation of dough gluten, and then make the elasticity and specific volume of steamed bun finished product
Increase, it is soft palatable.Mushroom steamed bread preparation methods of the invention, mushroom additive amount is big, and method is simple；The steamed bun mushroom perfume (or spice) of preparation is suitable
Preferably, elasticity and specific volume increase, soft palatable.
Detailed description of the invention
Fig. 1 is the steamed bun of embodiment 1-3 production；
Fig. 2 is the steamed bun that comparative example 1 makes；
Fig. 3 is the steamed bun that comparative example 2 makes；
Fig. 4 is the steamed bun that comparative example 3 makes；
Fig. 5 is the steamed bun that comparative example 4 makes；
Fig. 6 is that the steamed bun that embodiment 1 and comparative example 3 make compares；
Fig. 7 is that the steamed bun that embodiment 1 and comparative example 4 make compares.
Specific embodiment
Below with reference to embodiment and attached drawing, the present invention will be further described, but the present invention is not by the limit of following embodiments
System.Mushroom ultra micro powder fineness used in following example was 300 mesh sample sifters, and raw embryo quality is 80g.
The preparation of 1 mushroom steamed bun of embodiment
(1) activated yeast: 1.2 parts of dry ferment being dissolved in 45 parts 30-38 DEG C of warm water, activates 10min, the ferment activated
Mother solution；
(2) seed fermentation: the yeast soln of 5 parts of mushroom Ultramicro-powders, 1 portion of white granulated sugar, activation is uniformly mixed, seed face is modulated into
Group, is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 45min that ferments, and obtains the suitable fermentation seed of mushroom perfume (or spice)；
(3) main dough fermentation: by 95 parts of wheat flour be added in fermentation seed carry out and face, rub to dough surface it is smooth after
The 45min that ferments is put into the proofing box of 37 DEG C of temperature, relative humidity 75%；
(4) it forms: the interarea fermented being rolled into a ball and is kneaded on placement chopping board, until inside without obvious hole, is then divided dough
At raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 15min；
(5) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.Its appearance and intra pictures are as shown in Figure 1.
The preparation of 2 mushroom steamed bun of embodiment
(1) activated yeast: 1.4 parts of dry ferment being dissolved in 50 parts 30-38 DEG C of warm water, activates 10min, the ferment activated
Mother solution；
(2) seed fermentation: the yeast soln of 7.5 parts of mushroom Ultramicro-powders, 2 portions of white granulated sugars, activation is uniformly mixed, seed is modulated into
Dough is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 60min that ferments, and obtains the suitable fermentation seed of mushroom perfume (or spice)；
(3) main dough fermentation: 92.5 parts of wheat flour is added to progress and face in fermentation seed, is rubbed smooth to dough surface
The 40min of fermenting is put into the proofing box of 37 DEG C of temperature, relative humidity 75% afterwards；
(4) it forms: the interarea fermented being rolled into a ball and is kneaded on placement chopping board, until inside without obvious hole, is then divided dough
At raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 15min；
(5) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.Its appearance and intra pictures are as shown in Figure 1.
The preparation of 3 mushroom steamed bun of embodiment
(1) activated yeast: 1.4 parts of dry ferment being dissolved in 55 parts 30-38 DEG C of warm water, activates 10min, the ferment activated
Mother solution；
(2) seed fermentation: the yeast soln of 10 parts of mushroom Ultramicro-powders, 2 portions of white granulated sugars, activation is uniformly mixed, seed is modulated into
Dough is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 60min that ferments, and obtains the suitable fermentation seed of mushroom perfume (or spice)；
(3) main dough fermentation: by 90 parts of wheat flour be added in fermentation seed carry out and face, rub to dough surface it is smooth after
The 30min that ferments is put into the proofing box of 37 DEG C of temperature, relative humidity 75%；
(4) it forms: the interarea fermented being rolled into a ball and is kneaded on placement chopping board, until inside without obvious hole, is then divided dough
At raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 15min；
(5) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.Its appearance and intra pictures are as shown in Figure 1.
The preparation of 4 mushroom steamed bun of embodiment
(1) activated yeast: 1.0 parts of dry ferment being dissolved in 45 parts 30-38 DEG C of warm water, activates 10min, the ferment activated
Mother solution；
(2) seed fermentation: the yeast soln of 5 parts of mushroom Ultramicro-powders, 14.3 portions of wheat flours, 1 portion of white granulated sugar, activation is mixed equal
It is even, it is modulated into Seed Dough, is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 60min that ferments, obtains what mushroom perfume (or spice) was suitable for
Fermentation seed；
(3) main dough fermentation: 80.7 parts of wheat flour is added to progress and face in fermentation seed, is rubbed smooth to dough surface
The 30min of fermenting is put into the proofing box of 37 DEG C of temperature, relative humidity 75% afterwards；
(4) it forms: the interarea fermented being rolled into a ball and is kneaded on placement chopping board, until inside without obvious hole, is then divided dough
At raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 15min；
(5) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.
The preparation of 1 mushroom steamed bun of comparative example
(1) activated yeast: 1.2 parts of dry ferment being dissolved in 45 parts 30-38 DEG C of warm water, activates 10min, the ferment activated
Mother solution；
(2) seed fermentation: the yeast soln of 12 parts of mushroom Ultramicro-powders, 1 portion of white granulated sugar, activation is uniformly mixed, seed is modulated into
Dough is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 45min that ferments, obtains fermentation seed；
(3) main dough fermentation: by 88 parts of wheat flour be added in fermentation seed carry out and face, rub to dough surface it is smooth after
The 45min that ferments is put into the proofing box of 37 DEG C of temperature, relative humidity 75%；
(4) it forms: the interarea fermented being rolled into a ball and is kneaded on placement chopping board, until inside without obvious hole, is then divided dough
At raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 15min；
(5) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.Its appearance and intra pictures are as shown in Figure 2.
2 commonsense method of comparative example prepares mushroom steamed bun
(1) activated yeast: 1.2 parts of dry ferment being dissolved in 30-38 DEG C 45 parts of warm water, is activated 10min, is activated
Yeast soln；
(2) and face and fermentation: the yeast soln of 3 parts of mushroom Ultramicro-powders, 97 portions of wheat flours, 3 portions of white granulated sugars, activation being mixed equal
It is even, and at dough, the 60min that ferments is placed in the proofing box of 37 DEG C of temperature, relative humidity 75%；
(3) molding and provocation: the interarea fermented being rolled into a ball and is kneaded on placement chopping board, until inside without obvious hole, then will
Dough is divided into raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 20min；
(4) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.Its appearance and intra pictures are as shown in Figure 3.
3 commonsense method of comparative example prepares mushroom steamed bun
(1) activated yeast: 1.2 parts of dry ferment being dissolved in 50 parts 30-38 DEG C of warm water, activates 15min, the ferment activated
Mother solution；
(2) and face and fermentation: by 5 parts of mushroom Ultramicro-powders, 95 parts of wheat flour mushroom Ultramicro-powders, 3 portions of white granulated sugars, activation yeast
Solution is uniformly mixed, and at dough, is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 60min that ferments；
(3) molding and provocation: the dough fermented being placed and is kneaded on chopping board, until inside is without obvious hole, then by face
Group is divided into raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 20min；
(4) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.Its appearance and intra pictures are as shown in Figure 4.
The preparation of 4 mushroom steamed bun of comparative example
(1) activated yeast: 1.2 parts of dry ferment being dissolved in 45 parts 30-38 DEG C of warm water, activates 10min, the ferment activated
Mother solution；
(2) seed fermentation: the yeast soln of 5 parts of mushroom common flours (80-100 mesh), 1 portion of white granulated sugar, activation is uniformly mixed, and is adjusted
Seed Dough is made, is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 45min that ferments, obtains the suitable fermentation kind of mushroom perfume (or spice)
Son；
(3) main dough fermentation: by 95 parts of wheat flour be added in fermentation seed carry out and face, rub to dough surface it is smooth after
The 45min that ferments is put into the proofing box of 37 DEG C of temperature, relative humidity 75%；
(4) it forms: the interarea fermented being rolled into a ball and is kneaded on placement chopping board, until inside without obvious hole, is then divided dough
At raw embryo identical in quality, offhand, 37 DEG C of temperature, relative humidity 75% proofing box in provocation 15min；
(5) steam: the good steamed bun raw embryo of provocation being put into the steamer equipped with hot water, high fire steams timing when 20min(steams),
5min taking-up cooling is stood after closing fire.Its appearance and intra pictures are as shown in Figure 5.
The sensory evaluation of 5 mushroom steamed bun of embodiment and texture analysis
1. sensory evaluation
The sensory evaluation personnel to be undergone training by 10 carry out sensory evaluation, steamed bun to the steamed bun finished product of embodiment and comparative example
It is cooled to room temperature and is evaluated.Specific evaluation criterion is as follows:
Specific volume (20): 2.30 mL/g are that full marks 20 divide, and often 0.1 mL/g detains 1 point less；
Appearance (15): surface is smooth, symmetrically, strong, and 12.1-15 points；It is medium, 9.1-12 points；Rough coat, asymmetric, 1-9
Point；
Color (10): it is light yellow, brightness is bright, 8.1-10 points；It is medium, 6.1-8 points；Obfuscation or burnt hair, 1-6 points；
Structure (15): vertical section stomata is small and uniform, and 12.1-15 points；Medium, 9.1-12 points, stomata is big and uneven, and 1-9 points；
Malleable (15): restoration is good, there is bite, and 12.1-15 divides；It is medium, 9.1-12 points；Restoration, bite inequality, 1-9 points；
Glutinous tooth (15): chewing is tasty and refreshing not to stick tooth, and 12.1-15 divides；It is medium, 9.1-12 points；Not tasty and refreshing, stickness is chewed, 1-9 divides；
Flavor (10): having steamed bun fragrance and mushroom peculiar taste, and fragrance is harmonious, no bad smell, and 8.1-10 points；Fragrance compared with
Humorous, slightly bad smell, 6.1-8 divide；Taste is poor, and fragrance is discord, and 1-6 points；
It is specific that evaluation results are shown in Table 1.
1 Analyses Methods for Sensory Evaluation Results of table
。
Texture analysis
Texture analysis is carried out using steamed bun finished product of the Texture instrument to embodiment and comparative example, steamed bun, which is cooled to room temperature, to be evaluated.
Test condition: popping one's head in as P/36R, and speed is 2.0 mm/s before testing, and speed is 1.0 mm/s in test, and speed is after test
1.0 mm/s, induction force 5g, compression ratio 30% are divided into 5.0s between compression time twice.It specific testing index and the results are shown in Table
2。
2 texture analysis index of table and result
。
The comparison of embodiment 1 and comparative example 3, comparative example 4 is as shown in Figure 6 and Figure 7.By table 1-2, Fig. 1-7 it is found that embodiment
1-4(mushroom Ultramicro-powder additive amount is followed successively by 5%, 7.5%, 10%, 5%, and mushroom powder and flour gross mass are 100%, similarly hereinafter) sense organ
And texture index is better than comparative example 2(mushroom Ultramicro-powder additive amount 3%), it is in particular in that the sensory evaluation of steamed bun is preferable, specific volume increases
Greatly, elasticity enhancing, mushroom taste are suitable for that hardness reduces, and chewiness reduces.And comparative example 3(mushroom Ultramicro-powder additive amount 5%) steamed bun at
Give up the idea inside product, hardness increases considerably, and specific volume reduces, and mushroom taste overrich is beyond the receptible range of people institute.It is right
Ratio 1(mushroom Ultramicro-powder additive amount 12%) steamed bun finished surface occurs scalding spot, and color obviously deepens, and steamed bun internal structure is coarse,
Mushroom thick taste receives range beyond people.Comparative example 4(mushroom coarse powder additive amount is that 5%), steamed bun sensory evaluation scores reduce,
The visible mushroom powder particles in finished product steamed bun surface, steamed bun not erecting, in flat, internal coarse, easily scaling-off, steamed bun flavor is insufficient.
Claims (3)
1. a kind of preparation method of mushroom steamed bun, which comprises the following steps:
(1) activated yeast: 1.0-1.4 parts of dry ferment being dissolved in 45-55 parts 30-38 DEG C of warm water, is activated 5-15min, is obtained
To the yeast soln of activation；
(2) seed fermentation: by 5-10 parts of mushroom Ultramicro-powders, 0-35 portions of wheat flours, 1-3 portions of white granulated sugars, activation yeast soln
It is uniformly mixed, is modulated into Seed Dough, is placed in the proofing box of 37 DEG C of temperature, relative humidity 75% 30-60min that ferments, obtains mushroom
The suitable fermentation seed of perfume；
(3) main dough fermentation: the wheat flour of whole or remaining number is added to progress and face in fermentation seed, is rubbed to face
The 30-60min that ferments is put into the proofing box of 37 DEG C of temperature, relative humidity 75% after group surface is smooth；
(4) it forms: the interarea group fermented being kneaded, until dough without obvious hole, is then divided into identical in quality by inside
Raw embryo reshaping, in 37 DEG C, the lower provocation of relative humidity 75%；
(5) it steams: the good steamed bun raw embryo of provocation is cooked.
2. preparation method according to claim 1, which is characterized in that the fineness of the mushroom Ultramicro-powder was 300 mesh samples
Product sieve.
3. a kind of mushroom steamed bun that preparation method according to claim 1 or 2 obtains.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun making method suitable for industrial production |
| CN106234986A (en) * | 2016-08-05 | 2016-12-21 | 合肥吴复和食品有限公司 | A kind of lentinus edodes health care steamed bread and preparation method thereof |
| CN106261592A (en) * | 2016-08-05 | 2017-01-04 | 合肥吴复和食品有限公司 | A kind of lentinus edodes health care steamed bread of delaying sanility and preparation method thereof |
| CN106690029A (en) * | 2016-12-30 | 2017-05-24 | 山东省农业科学院农产品研究所 | Pleurotus eryngii steamed bun and preparation method thereof |
-
2019
- 2019-08-07 CN CN201910723912.4A patent/CN110353160A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406125A (en) * | 2011-10-23 | 2012-04-11 | 河南工业大学 | Steamed bun making method suitable for industrial production |
| CN106234986A (en) * | 2016-08-05 | 2016-12-21 | 合肥吴复和食品有限公司 | A kind of lentinus edodes health care steamed bread and preparation method thereof |
| CN106261592A (en) * | 2016-08-05 | 2017-01-04 | 合肥吴复和食品有限公司 | A kind of lentinus edodes health care steamed bread of delaying sanility and preparation method thereof |
| CN106690029A (en) * | 2016-12-30 | 2017-05-24 | 山东省农业科学院农产品研究所 | Pleurotus eryngii steamed bun and preparation method thereof |
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