CN111357929A - Roselle and mulberry steamed bun and preparation method thereof - Google Patents
Roselle and mulberry steamed bun and preparation method thereof Download PDFInfo
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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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses roselle and mulberry steamed bread and a preparation method thereof, wherein the roselle and mulberry steamed bread comprises the following raw materials in parts by weight: 95-97 g of flour, 2-3 g of roselle powder, 1-2 g of mulberry dry powder, 1-1.5 g of yeast, 10-15 g of sugar and 48-50 g of water. The product of the invention is prepared by the procedures of weighing, stirring, fermenting, forming, steaming and the like of the raw materials. The prepared steamed bread has bright color, unique flavor and rich nutrition.
Description
Technical Field
The invention relates to steamed bread and a preparation method thereof, in particular to roselle and mulberry steamed bread and a preparation method thereof.
Background
The traditional edible steamed bread is made of simple grain raw materials such as wheat flour, corn flour, buckwheat flour and the like, presents a light white color, a light yellow color or a gray brown color, has old appearance and taste, and has nutrient components and functions within a certain limit.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide roselle and mulberry steamed bread.
The invention also aims to provide a preparation method of the roselle and mulberry steamed bun.
The technical scheme is as follows: the invention provides roselle mulberry steamed bread which comprises the following raw materials in parts by weight: 95-97 g of flour, 2-3 g of roselle powder, 1-2 g of mulberry dry powder, 1-1.5 g of yeast, 10-15 g of sugar and 48-50 g of water.
Further, the feed comprises the following raw materials in parts by weight: 96g of flour, 3g of roselle powder, 1g of mulberry dry powder, 1.5g of yeast, 15g of sugar and 50g of water.
The preparation method of the roselle and mulberry steamed bun comprises the following steps:
(1) weighing raw materials: 95-97 g of flour, 2-3 g of roselle powder, 1-2 g of mulberry dry powder, 1-1.5 g of yeast, 10-15 g of sugar and 48-50 g of water;
(2) stirring: mixing the weighed powder, yeast and sugar, stirring uniformly, adding water, and making dough;
(3) fermenting, forming and steaming.
Further, the preparation method of the roselle powder comprises the following steps: drying calyx Hibisci Sabdariffae, pulverizing, and sieving.
Further, the preparation method of the mulberry dry powder comprises the following steps: drying Mori fructus, pulverizing, and sieving.
Roselle is a traditional plant used as both medicine and food, and the part with the most economic utilization value is the calyx of the flowering phase of the roselle. The roselle calyx has bright purple red color, contains rich nutrient components, is rich in anthocyanin, polyphenol, flavone and other bioactive components, and has the health-care functions of resisting cancer, reducing blood pressure, reducing blood fat, reducing blood sugar and the like.
The mulberry is rich in various functional active ingredients such as flavone, anthocyanin, alkaloid, resveratrol and polysaccharide, so that the mulberry has the pharmacological effects of enhancing immunity, resisting aging, reducing blood sugar, promoting growth and development of hematopoietic cells and the like.
Anthocyanins belong to the class of bioflavonoids, and the most important physiological active functions of flavonoids are free radical scavenging and antioxidant capacity. Researches prove that the anthocyanin is the most effective antioxidant found by people at present and is also the most effective free radical scavenger, and the antioxidant performance of the anthocyanin is 50 times higher than that of VE and 20 times higher than that of VC. The anthocyanin can be used as a nutrition enhancer in food, can be used as a food colorant to be applied to common beverage and food, and meets the total requirements of people on the nature, safety and health of the food.
Has the advantages that: according to the purple steamed bread making method, purple roselle and mulberry which can be used as both medicine and food are taken as auxiliary materials, and are blended with the traditional main material flour, so that the made steamed bread is purple, the appearance and taste of the edible steamed bread are improved, and the roselle and the mulberry are rich in anthocyanin, so that the antioxidation function of the steamed bread is improved, and the nutritional value of the steamed bread is also improved. The preparation method of the purple steamed bread is simple to operate, can realize industrial production, provides a new method and way for deep processing of roselle and mulberry, and provides a certain theoretical basis for the development of staple food of coarse cereals; the prepared steamed bread has bright color, unique flavor and rich nutrition.
Drawings
FIG. 1 is a comparison of the moisture content of steamed bread of the present invention and that of ordinary steamed bread;
FIG. 2 is a comparison of the steamed bun of the present invention (right) and the conventional steamed bun (left).
Detailed Description
Example 1
(1) Drying calyx Hibisci Sabdariffae and fructus Mori respectively in a forced air drying oven at 50 deg.C for 6h, pulverizing with a high speed pulverizer, sieving with 100 mesh sieve, sealing and storing for use;
(2) weighing raw materials: weighing the following raw materials by using an electronic balance according to the formula: 97g of flour, 3g of roselle powder, 2g of mulberry dry powder, 1.5g of yeast, 15g of sugar and 50g of water;
(3) stirring: mixing the weighed mixed powder, yeast and white granulated sugar, stirring uniformly, and adding water successively to prepare dough;
(4) fermentation: fermenting in a fermentation box at 37 deg.C and relative humidity of 82% for 1 h;
(5) molding: cutting and rounding the fermented dough to form;
(6) steaming: sequentially placing into steamer tray, steaming with boiling water for 15min, stewing for 5min, and cooling at room temperature.
Example 2
(1) Drying calyx Hibisci Sabdariffae and fructus Mori respectively in a forced air drying oven at 50 deg.C for 6h, pulverizing with a high speed pulverizer, sieving with 100 mesh sieve, sealing and storing for use;
(2) weighing raw materials: weighing the following raw materials by using an electronic balance according to the formula: 95g of flour, 2g of roselle powder, 1g of mulberry dry powder, 1g of yeast, 10g of sugar and 48g of water;
(3) stirring: mixing the weighed mixed powder, yeast and white granulated sugar, stirring uniformly, and adding water successively to prepare dough;
(4) fermentation: fermenting in a fermentation box at 37 deg.C and relative humidity of 82% for 1 h;
(5) molding: cutting and rounding the fermented dough to form;
(6) steaming: sequentially placing into steamer tray, steaming with boiling water for 15min, stewing for 5min, and cooling at room temperature.
Example 3
(1) Drying calyx Hibisci Sabdariffae and fructus Mori respectively in a forced air drying oven at 50 deg.C for 6h, pulverizing with a high speed pulverizer, sieving with 100 mesh sieve, sealing and storing for use;
(2) weighing raw materials: weighing the following raw materials by using an electronic balance according to the formula: 96g of flour, 3g of roselle powder, 1g of mulberry dry powder, 1.5g of yeast, 15g of sugar and 50g of water.
(3) Stirring: mixing the weighed mixed powder, yeast and white granulated sugar, stirring uniformly, and adding water successively to prepare dough;
(4) fermentation: fermenting in a fermentation box at 37 deg.C and relative humidity of 82% for 1 h;
(5) molding: cutting and rounding the fermented dough to form;
(6) steaming: sequentially placing into steamer tray, steaming with boiling water for 15min, stewing for 5min, and cooling at room temperature.
Example 4: performance test (samples in this test the products of the examples)
1. Sensory evaluation of steamed buns:
and (4) carrying out sensory evaluation on the steamed bread by adopting a 9-point preference method. Sensory evaluation persons were composed of 16 persons having food sensory evaluation experience for 8 men and 8 women. The sensory evaluation standard refers to the sensory quality requirements in GB/T21118-2007 wheat flour steamed bread. Indicators evaluated included appearance, interior, mouthfeel, and flavor. 1. Scores 5 and 9 represent poor, fair and very good, respectively, and the results are the average of the scores.
2. Measuring the moisture of the steamed bun:
the moisture content was determined according to the method of appendix C of GB/T21118-2007 wheat flour steamed bun.
Weighing 2g of steamed bun sample according to a direct drying method, grinding the steamed bun sample by using a grinder, putting the ground steamed bun sample into a clean and dried weighing bottle, putting the weighing bottle into an oven at 100 ℃, taking out the steamed bun sample after 1h, putting the steamed bun sample into a drier, cooling the steamed bun sample for 0.5h, weighing the steamed bun sample by using an electronic analytical balance, and repeating the operation twice to ensure that the mass difference between the front mass and the rear mass is not more than 2 mg.
3. Measuring the texture of the steamed bun:
the steamed bun samples were cut vertically from the middle highest part into uniform slices of 10.0mm thickness from top to bottom and tested TPA mode using a P/36R probe. The measurement parameters are respectively as follows: the speed before measurement is 2.0 mm/s; the testing speed is 1.0 mm/s; the measured speed is 1.0 mm/s; the compression ratio is 40%; the interval time is 5 s; trigger induction force 5 g.
3.1, the sensory quality of the roselle mulberry steamed bun is superior to that of the common white steamed bun
According to sensory evaluation results, the sensory scores of the roselle mulberry steamed bun are higher than those of the common steamed bun in appearance, interior, taste and flavor. Due to the addition of the appropriate amount of the roselle and the mulberry powder, the steamed bread wrapper has bright color, soft mouthfeel and high elasticity, presents unique sour and sweet taste, and is endowed with certain roselle and mulberry flavor.
TABLE 1 sensory evaluation results
| Sample (I) | Appearance of the product | Inner part | Taste of the product | Flavor (I) and flavor (II) | Total score |
| Common steamed bread | 6.55 | 6.98 | 6.28 | 5.89 | 25.70 |
| Roselle and mulberry steamed bun | 8.49 | 7.80 | 8.21 | 8.27 | 32.77 |
3.2, the moisture content of the roselle mulberry steamed bread is higher than that of the common white steamed bread, so that the ageing of the steamed bread can be prevented more favorably
The moisture content of the steamed bread is a key factor influencing the texture and the internal texture of the steamed bread, and is closely related to the sensory quality and the quality guarantee period of the steamed bread. The moisture content of the common steamed bun is 32.7%, the moisture content of the roselle mulberry steamed bun is 35.3%, and the moisture content of the roselle mulberry steamed bun is higher than that of the common steamed bun, so that the phenomenon of delaying aging in a storage period is facilitated (figure 1).
3.3, the quality and structure characteristics of the roselle mulberry steamed bread are superior to those of the common steamed bread
The texture and structure characteristics of the steamed bread are closely related to the sensory quality of the steamed bread, and the texture and structure characteristics can be used for representing the sensory evaluation of the steamed bread. Hardness, gumminess and chewiness are important indicators for measuring the quality of the flour food. Hardness, adhesiveness and chewiness are in a certain negative correlation with the quality of the steamed bread, while elasticity, cohesiveness and recoverability are in a certain positive correlation with the quality of the steamed bread.
The hardness, the adhesiveness and the chewiness of the roselle mulberry steamed bun are obviously lower than those of the common steamed bun. And the differences in elasticity, cohesion and reducibility were not significant. The results show that the addition of the roselle powder and the mulberry dry powder improves the texture and structure characteristics of the steamed bread to a certain extent and improves the quality of the steamed bread to a certain extent. The roselle and mulberry steamed bun is soft, non-sticky, palatable and more suitable for children and the old.
TABLE 2 texture characteristics of Hibiscus sabdariffa and Mulberry steamed bread
| Sample (I) | Hardness g | Elasticity | Cohesion property | Adhesiveness of the composition | Chewiness of the product | Reduction property |
| Common steamed bread | 1169.625 | 0.879 | 0.793 | 897.428 | 872.451 | 0.358 |
| Roselle and mulberry steamed bun | 742.353 | 0.743 | 0.745 | 668.971 | 613.573 | 0.334 |
3.4, summary
A novel purple steamed bun is prepared by adding a proper amount of roselle powder and mulberry dry powder into a steamed bun formula, and the novel purple steamed bun has bright color, unique sour and sweet taste, and better sensory quality, texture property and the like than common flour steamed buns. In addition, functional components anthocyanin in the roselle and the dried mulberry are added into the steamed bread, so that the oxidation resistance and the nutritional value of the steamed bread are improved, and the novel coarse cereal steamed bread with the mouthfeel, nutrition and health-care functions is developed.
Claims (5)
1. A roselle and mulberry steamed bun is characterized in that: the composite material comprises the following raw materials in parts by weight: 95-97 g of flour, 2-3 g of roselle powder, 1-2 g of mulberry dry powder, 1-1.5 g of yeast, 10-15 g of sugar and 48-50 g of water.
2. The roselle mulberry steamed bun according to claim 1, characterized in that: the composite material comprises the following raw materials in parts by weight: 96g of flour, 3g of roselle powder, 1g of mulberry dry powder, 1.5g of yeast, 15g of sugar and 50g of water.
3. The preparation method of the roselle mulberry steamed bun according to claim 1, which is characterized in that: the method comprises the following steps:
(1) weighing raw materials: 95-97 g of flour, 2-3 g of roselle powder, 1-2 g of mulberry dry powder, 1-1.5 g of yeast, 10-15 g of sugar and 48-50 g of water;
(2) stirring: mixing the weighed powder, yeast and sugar, stirring uniformly, adding water, and making dough;
(3) fermenting, forming and steaming.
4. The preparation method of the roselle mulberry steamed bun according to claim 3, characterized in that: the preparation method of the roselle powder comprises the following steps: drying calyx Hibisci Sabdariffae, pulverizing, and sieving.
5. The preparation method of the roselle mulberry steamed bun according to claim 3, characterized in that: the preparation method of the mulberry dry powder comprises the following steps: drying Mori fructus, pulverizing, and sieving.
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| CN106889292A (en) * | 2017-02-21 | 2017-06-27 | 闽南师范大学 | A kind of preparation method of roselle fruitcake |
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- 2020-03-17 CN CN202010185890.3A patent/CN111357929A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843170A (en) * | 2006-05-06 | 2006-10-11 | 安徽省农业科学院蚕桑研究所 | Health mulberry fruit steamed bun and its production method |
| CN102805301A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Mulberry kidney-nourishing noodles |
| CN102987233A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Mulberry-mung bean steamed bread |
| CN103229941A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Healthcare bean dreg steamed bun and preparation method thereof |
| CN105029196A (en) * | 2015-07-13 | 2015-11-11 | 太和县庄老汉杂粮有限公司 | Matcha flavor peanut steamed bread and preparation method thereof |
| CN106889292A (en) * | 2017-02-21 | 2017-06-27 | 闽南师范大学 | A kind of preparation method of roselle fruitcake |
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