CN105053781A - 一种柠檬叶大豆馒头及其制备方法 - Google Patents
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Abstract
本发明公开了一种柠檬叶大豆馒头,是由下述重量份的原料制成:高筋面粉150-200、全麦面粉100-150、大豆140-180、豌豆40-50、海带10-14、柠檬叶10-15、龙须菜10-15、甜菊叶14-18、雪梨30-40、合欢花10-15、全脂牛乳粉30-40、鸡蛋清15-25、酵母2-3、米醋适量;本发明将大豆等原料磨成豆浆后干燥成粉储藏一段时间来被氧化,让杂乱的蛋白质分子相互连接成面筋,形成粘弹性较好的面团,最终提高馒头的食用品质,添加柠檬叶使馒头具有柠檬清香,利用二次醒发来增加馒头中的风味物质,大大改善杂粮馒头的食用口感,添加龙须菜、雪梨等原料来提高馒头的营养和风味。
Description
技术领域
本发明涉及一种面食品,尤其涉及一种柠檬叶大豆馒头及其制备方法。
背景技术
传统馒头大多是用小麦粉加工制成,成分单一、营养不高、口味简单,杂粮馒头虽然营养价值高,但刚磨好的杂粮品质不稳定,食用品质差,需要一段时间的储藏熟化才能提高品质,为此本发明提供一种营养丰富、口感佳的杂粮馒头。
发明内容
本发明克服了现有技术不足,提供了一种柠檬叶大豆馒头及其制备方法。
本发明是通过以下技术方案实现的:
一种柠檬叶大豆馒头,是由下述重量份的原料制成:
高筋面粉150-200、全麦面粉100-150、大豆140-180、豌豆40-50、海带10-14、柠檬叶10-15、龙须菜10-15、甜菊叶14-18、雪梨30-40、合欢花10-15、全脂牛乳粉30-40、鸡蛋清15-25、酵母2-3、米醋适量。
一种柠檬叶大豆馒头制备方法,包括以下步骤:
(1)将成熟的大豆、豌豆拣杂淘洗干净,用米醋浸泡7-8小时,滤出原料,送入锅中,小火翻炒至熟香,取出冷却,与洗净的海带、柠檬叶混合粉碎,加入10-14倍温水磨浆,小火煮浆40-50分钟,过滤,滤液喷雾干燥,得到豆粉,在20-25℃的通风干燥处储藏40-50天让豆粉熟化以提升其品质;
(2)将新鲜的龙须菜、甜菊叶和合欢花去杂洗净、雪梨去皮去核,全部混合,加入4-5倍清水打浆,小火煮沸20-30分钟,冷却后加入料重0.1-0.2%的果浆酶,在25-30℃下酶解至完全,灭酶后过滤,得到果浆;
(3)将酵母用温水溶解,与豆粉、果浆和高筋面粉混合送入揉面机中揉制20-30分钟,得到表面光滑的面团,送入温度30-35℃、相对湿度75-80%的醒发箱中醒发45-60分钟,取出;
(4)将上述醒发好的面团与全脂牛乳粉、鸡蛋清、全麦面粉和适量水混合,进行二次和面,再用压片机进行压片,面片分割成质量相等的面坯,揉制成馒头坯;
(5)将上述馒头坯送入温度30-35℃、相对湿度80-85%的醒发箱中二次醒发20-30分钟,取出送入蒸锅,汽蒸20-30分钟后馒头成熟立即停火,等1-2分钟馒头出锅,即可食用。
与现有技术相比,本发明的优点是:
本发明将大豆等原料磨成豆浆后干燥成粉储藏一段时间来被氧化,让杂乱的蛋白质分子相互连接成面筋,形成粘弹性较好的面团,最终提高馒头的食用品质,添加柠檬叶使馒头具有柠檬清香,利用二次醒发来增加馒头中的风味物质,大大改善杂粮馒头的食用口感,添加龙须菜、雪梨等原料来提高馒头的营养和风味。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种柠檬叶大豆馒头,是由下述重量(斤)的原料制成:
高筋面粉150、全麦面粉100、大豆140、豌豆40、海带10、柠檬叶10、龙须菜10、甜菊叶14、雪梨30、合欢花10、全脂牛乳粉30、鸡蛋清15、酵母2、米醋适量。
一种柠檬叶大豆馒头制备方法,包括以下步骤:
(1)将成熟的大豆、豌豆拣杂淘洗干净,用米醋浸泡8小时,滤出原料,送入锅中,小火翻炒至熟香,取出冷却,与洗净的海带、柠檬叶混合粉碎,加入10倍温水磨浆,小火煮浆50分钟,过滤,滤液喷雾干燥,得到豆粉,在23℃的通风干燥处储藏45天让豆粉熟化以提升其品质;
(2)将新鲜的龙须菜、甜菊叶和合欢花去杂洗净、雪梨去皮去核,全部混合,加入4倍清水打浆,小火煮沸30分钟,冷却后加入料重0.1%的果浆酶,在25℃下酶解至完全,灭酶后过滤,得到果浆;
(3)将酵母用温水溶解,与豆粉、果浆和高筋面粉混合送入揉面机中揉制30分钟,得到表面光滑的面团,送入温度35℃、相对湿度80%的醒发箱中醒发60分钟,取出;
(4)将上述醒发好的面团与全脂牛乳粉、鸡蛋清、全麦面粉和适量水混合,进行二次和面,再用压片机进行压片,面片分割成质量相等的面坯,揉制成馒头坯;
(5)将上述馒头坯送入温度35℃、相对湿度85%的醒发箱中二次醒发30分钟,取出送入蒸锅,汽蒸20分钟后馒头成熟立即停火,等1分钟馒头出锅,即可食用。
Claims (2)
1.一种柠檬叶大豆馒头,其特征在于是由下述重量份的原料制成:
高筋面粉150-200、全麦面粉100-150、大豆140-180、豌豆40-50、海带10-14、柠檬叶10-15、龙须菜10-15、甜菊叶14-18、雪梨30-40、合欢花10-15、全脂牛乳粉30-40、鸡蛋清15-25、酵母2-3、米醋适量。
2.一种如权利要求1所述的柠檬叶大豆馒头制备方法,其特征在于包括以下步骤:
(1)将成熟的大豆、豌豆拣杂淘洗干净,用米醋浸泡7-8小时,滤出原料,送入锅中,小火翻炒至熟香,取出冷却,与洗净的海带、柠檬叶混合粉碎,加入10-14倍温水磨浆,小火煮浆40-50分钟,过滤,滤液喷雾干燥,得到豆粉,在20-25℃的通风干燥处储藏40-50天让豆粉熟化以提升其品质;
(2)将新鲜的龙须菜、甜菊叶和合欢花去杂洗净、雪梨去皮去核,全部混合,加入4-5倍清水打浆,小火煮沸20-30分钟,冷却后加入料重0.1-0.2%的果浆酶,在25-30℃下酶解至完全,灭酶后过滤,得到果浆;
(3)将酵母用温水溶解,与豆粉、果浆和高筋面粉混合送入揉面机中揉制20-30分钟,得到表面光滑的面团,送入温度30-35℃、相对湿度75-80%的醒发箱中醒发45-60分钟,取出;
(4)将上述醒发好的面团与全脂牛乳粉、鸡蛋清、全麦面粉和适量水混合,进行二次和面,再用压片机进行压片,面片分割成质量相等的面坯,揉制成馒头坯;
(5)将上述馒头坯送入温度30-35℃、相对湿度80-85%的醒发箱中二次醒发20-30分钟,取出送入蒸锅,汽蒸20-30分钟后馒头成熟立即停火,等1-2分钟馒头出锅,即可食用。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105982165A (zh) * | 2016-01-27 | 2016-10-05 | 五河童师傅食品有限公司 | 一种玫瑰荷香益气骨粉馒头及其制备方法 |
CN106616305A (zh) * | 2016-12-27 | 2017-05-10 | 合肥工业大学 | 一种梨渣膳食纤维馒头及其生产方法 |
CN106974179A (zh) * | 2017-05-10 | 2017-07-25 | 沧州医学高等专科学校 | 一种大豆营养馒头制造方法 |
CN109770208A (zh) * | 2019-01-22 | 2019-05-21 | 贵州老锄头食品股份有限公司 | 一种红稗馒头自发粉改良剂及红稗馒头的制作方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103535604A (zh) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | 一种麦胚肉馒头及其制备方法 |
CN104642909A (zh) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | 一种荷叶汁花色馒头的生产方法 |
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CN103535604A (zh) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | 一种麦胚肉馒头及其制备方法 |
CN104642909A (zh) * | 2015-03-17 | 2015-05-27 | 郑州职业技术学院 | 一种荷叶汁花色馒头的生产方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105982165A (zh) * | 2016-01-27 | 2016-10-05 | 五河童师傅食品有限公司 | 一种玫瑰荷香益气骨粉馒头及其制备方法 |
CN106616305A (zh) * | 2016-12-27 | 2017-05-10 | 合肥工业大学 | 一种梨渣膳食纤维馒头及其生产方法 |
CN106974179A (zh) * | 2017-05-10 | 2017-07-25 | 沧州医学高等专科学校 | 一种大豆营养馒头制造方法 |
CN109770208A (zh) * | 2019-01-22 | 2019-05-21 | 贵州老锄头食品股份有限公司 | 一种红稗馒头自发粉改良剂及红稗馒头的制作方法 |
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