CN111938076A - 一种菠菜馒头及其生产方法 - Google Patents
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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
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- A23L7/10—Cereal-derived products
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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
- 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
-
- 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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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明涉及一种菠菜馒头,包括面粉60‑70份;菠菜液5‑8份;水10‑20份;酵母粉1‑2份;小苏打1份;食用盐2‑3份;食用碱1份;砂糖4‑6份。其生产方法为:菠菜的预处理、粉碎成泥状;菠菜泥中加入纯净水,过筛,将菠菜液和菠菜渣分离;将上述原料按照上述质量份分别称取,混合搅拌均匀,和面,得到面团;醒面,发酵;制得馒头胚;将馒头胚置于蒸锅中蒸制,得到馒头成品。与现有技术相比,本发明生产的菠菜馒头,营养成分丰富、风味独特、市场前景广阔。
Description
技术领域
本发明涉及一种菠菜馒头及其生产方法,属于食品加工技术领域。
背景技术
菠菜又称菠棱菜、赤根菜、波斯草、鼠根菜、角菜等。菠菜性凉、味甘辛、无毒,含有大量的β-胡萝卜素和铁,也是维生素B6、叶酸、铁和钾的极佳来源。菠菜中铁含量丰富,能改善缺铁性贫血,因此被推崇为养颜佳品([1]齐敏,陈海丽,唐晓伟,等.不同来源菠菜品种营养品质分析与评价[J].中国蔬菜,2009(22):20-27)。菠菜含有丰富的植物粗纤维,具有促进肠道蠕动的作用,利于排便,而且能促进人体的胰腺分泌,帮助人体消化。菠菜中所含的胡萝卜素,在人体内转变成维生素A,能保护视力和上皮细胞的健康,增加预防传染病的能力,促进儿童生长发育;其赤根中含有一般蔬果所缺乏的维生素K,有助于防治皮肤、内脏的出血倾向([2]钟莉.菠菜的营养价值及栽培技术[J].现代园艺,2012(15):35)。菠菜中所含的微量元素物质能促进人体新陈代谢,增进身体健康。
馒头也叫馍馍,起源于中国,距今已有1700年历史,是指把面团经过发酵蒸熟而成的食品,成品外形为半球形或长条形,味道可口松软,营养丰富,是餐桌上必不可少的主食之一([3]符加珂,李海峰,胡双,等.功能性馒头研究进展[J].食品工业科技,2020,41(15):352-356)。馒头是我国人民特别是北方人民的传统主食,消费量在北方面食结构中约占2/3,在全国面制品中约占46%([4]徐婧婷,刘长虹,杨兆明,等.馒头内部结构与感官指标相关性研究[J].粮油食品科技,2008(03):9-12)。
目前,国内外市场基本以面制馒头加工制作为主,但是口味单调、营养成分单一,缺乏维生素和纤维素等。因此需要多种口味和营养成分的馒头。
发明内容
针对上述问题,本发明的目的在于提供一种菠菜馒头,该馒头营养成分丰富、风味独特、市场前景广阔。
本发明还提供上述菠菜馒头的生产方法。
为了实现上述目的,本发明提供了如下技术方案:
一种菠菜馒头,包括以下重量份的原料:
面粉60-70份;菠菜液5-8份;水10-20份;酵母粉1-2份;小苏打1份;食用盐2-3份;食用碱1份;砂糖4-6份。
优选地:包括以下重量份的原料:面粉65份;菠菜液7份;水15份;酵母粉1份;小苏打1份;食用盐2份;食用碱1份;砂糖5份。
一种菠菜馒头的生产方法,包括以下操作步骤:
(1)挑选新鲜、无变质腐烂的菠菜,去根洗净,沥干水分,粉碎成泥状;
(2)在菠菜泥中加入2倍重量的纯净水,然后过80-100目筛,将菠菜液和菠菜渣分离;
(3)将上述菠菜液和原料按照上述质量份分别称取,混合搅拌均匀后放入和面机,和面20-30分钟,得到面团;
(4)将上述面团用保鲜膜覆盖,置于40-50℃的环境下,醒面60-90分钟,得到发酵面团;
(5)将上述发酵面团切割、揉搓成圆柱或圆球形的馒头胚;
(6)将上述馒头胚置于蒸锅中,蒸制20分钟,即得到馒头成品。
优选地:所述步骤(2)中过筛的目数为80目。
优选地:所述步骤(3)中过筛的和面时间为25分钟。
优选地:所述步骤(4)环境温度为50℃,醒面时间为60分钟。
与现有技术相比,本发明的有益效果为:(1)该馒头营养成分丰富、风味独特、深受广大人群特别是儿童和老人喜爱;(2)富含维生素和纤维素,改善了广大群众的膳食结构,满足更多人的营养需求,有着十分广阔的市场和商业前景。
具体实施方式
一种菠菜馒头,包括以下重量份的原料:
面粉60-70份;菠菜液5-8份;水10-20份;酵母粉1-2份;小苏打1份;食用盐2-3份;食用碱1份;砂糖4-6份。
优选地:包括以下重量份的原料:面粉65份;菠菜液7份;水15份;酵母粉1份;小苏打1份;食用盐2份;食用碱1份;砂糖5份。
一种菠菜馒头的生产方法,包括以下操作步骤:
(1)挑选新鲜、无变质腐烂的菠菜,去根洗净,沥干水分,粉碎成泥状;
(2)在菠菜泥中加入2倍重量的纯净水,然后过80-100目筛,将菠菜液和菠菜渣分离;
(3)将上述菠菜液和原料按照上述质量份分别称取,混合搅拌均匀后放入和面机,和面20-30分钟,得到面团;
(4)将上述面团用保鲜膜覆盖,置于40-50℃的环境下,醒面60-90分钟,得到发酵面团;
(5)将上述发酵面团切割、揉搓成圆柱或圆球形的馒头胚;
(6)将上述馒头胚置于蒸锅中,蒸制20分钟,即得到馒头成品。
优选地:所述步骤(2)中过筛的目数为80目。
优选地:所述步骤(3)中过筛的和面时间为25分钟。
优选地:所述步骤(4)环境温度为50℃,醒面时间为60分钟。
下面结合具体实施例对本发明做进一步说明,以下实施例仅用以详细说明本发明一种菠菜馒头及其生产方法而非限制本发明。
实施例1
一种菠菜馒头,包括以下重量份的原料:面粉65份;菠菜液7份;水15份;酵母粉1份;小苏打1份;食用盐2份;食用碱1份;砂糖5份。
一种菠菜馒头的生产方法,包括以下操作步骤:
(1)挑选新鲜、无变质腐烂的菠菜,去根洗净,沥干水分,粉碎成泥状;(2)在菠菜泥中加入2倍重量的纯净水,然后过80目筛,将菠菜液和菠菜渣分离;(3)将上述菠菜液和原料按照上述质量份分别称取,混合搅拌均匀后放入和面机,和面25分钟,得到面团;(4)将上述面团用保鲜膜覆盖,置于50℃的环境下,醒面60分钟,得到发酵面团;(5)将上述发酵面团切割、揉搓成圆柱或圆球形的馒头胚;(6)将上述馒头胚置于蒸锅中,蒸制20分钟,即得到馒头成品。
实施例2
一种菠菜馒头,包括以下重量份的原料:面粉60份;菠菜液5份;水10份;酵母粉1份;小苏打1份;食用盐2份;食用碱1份;砂糖4份。
一种菠菜馒头的生产方法,包括以下操作步骤:
(1)挑选新鲜、无变质腐烂的菠菜,去根洗净,沥干水分,粉碎成泥状;(2)在菠菜泥中加入2倍重量的纯净水,然后过100目筛,将菠菜液和菠菜渣分离;(3)将上述菠菜液和原料按照上述质量份分别称取,混合搅拌均匀后放入和面机,和面30分钟,得到面团;(4)将上述面团用保鲜膜覆盖,置于50℃的环境下,醒面60分钟,得到发酵面团;(5)将上述发酵面团切割、揉搓成圆柱或圆球形的馒头胚;(6)将上述馒头胚置于蒸锅中,蒸制20分钟,即得到馒头成品。
实施例3
一种菠菜馒头,包括以下重量份的原料:面粉70份;菠菜液8份;水20份;酵母粉2份;小苏打1份;食用盐3份;食用碱1份;砂糖6份。
一种菠菜馒头的生产方法,包括以下操作步骤:
(1)挑选新鲜、无变质腐烂的菠菜,去根洗净,沥干水分,粉碎成泥状;(2)在菠菜泥中加入2倍重量的纯净水,然后过90目筛,将菠菜液和菠菜渣分离;(3)将上述菠菜液和原料按照上述质量份分别称取,混合搅拌均匀后放入和面机,和面20分钟,得到面团;(4)将上述面团用保鲜膜覆盖,置于45℃的环境下,醒面70分钟,得到发酵面团;(5)将上述发酵面团切割、揉搓成圆柱或圆球形的馒头胚;(6)将上述馒头胚置于蒸锅中,蒸制20分钟,即得到馒头成品。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此。任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到的变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应该以权利要求的保护范围为准。
Claims (6)
1.一种菠菜馒头,其特征在于,包括以下重量份的原料:
面粉60-70份;菠菜液5-8份;水10-20份;酵母粉1-2份;小苏打1份;食用盐2-3份;食用碱1份;砂糖4-6份。
2.根据权利要求1所述的菠菜馒头,其特征在于,包括以下重量份的原料:
面粉65份;菠菜液7份;水15份;酵母粉1份;小苏打1份;食用盐2份;食用碱1份;砂糖5份。
3.根据权利要求1或2所述菠菜馒头的生产方法,其特征在于,包括以下操作步骤:
(1)挑选新鲜、无变质腐烂的菠菜,去根洗净,沥干水分,粉碎成泥状;
(2)在菠菜泥中加入2倍重量的纯净水,然后过80-100目筛,将菠菜液和菠菜渣分离;
(3)将上述菠菜液和原料按照上述质量份分别称取,混合搅拌均匀后放入和面机,和面20-30分钟,得到面团;
(4)将上述面团用保鲜膜覆盖,置于40-50℃的环境下,醒面60-90分钟,得到发酵面团;
(5)将上述发酵面团切割、揉搓成圆柱或圆球形的馒头胚;
(6)将上述馒头胚置于蒸锅中,蒸制20分钟,即得到馒头成品。
4.根据权利要求3所述菠菜馒头的生产方法,其特征在于,所述步骤(2)中过筛的目数为80目。
5.根据权利要求3所述菠菜馒头的生产方法,其特征在于,所述步骤(3)中过筛的和面时间为25分钟。
6.根据权利要求3所述菠菜馒头的生产方法,其特征在于,所述步骤(4)环境温度为50℃,醒面时间为60分钟。
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