CN105533426A - Steamed buns capable of nourishing brain and preparation method of steamed buns - Google Patents
Steamed buns capable of nourishing brain and preparation method of steamed buns Download PDFInfo
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- CN105533426A CN105533426A CN201510987159.1A CN201510987159A CN105533426A CN 105533426 A CN105533426 A CN 105533426A CN 201510987159 A CN201510987159 A CN 201510987159A CN 105533426 A CN105533426 A CN 105533426A
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- steamed buns
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- 238000002360 preparation method Methods 0.000 title claims description 8
- 210000004556 brain Anatomy 0.000 title abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000167550 Centella Species 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 7
- 244000061458 Solanum melongena Species 0.000 claims abstract description 7
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 4
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 4
- 235000020234 walnut Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 235000008429 bread Nutrition 0.000 claims description 9
- 238000005728 strengthening Methods 0.000 claims description 9
- 102000004407 Lactalbumin Human genes 0.000 claims description 7
- 108090000942 Lactalbumin Proteins 0.000 claims description 7
- 241000208966 Polygala Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000967 suction filtration Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 abstract description 12
- 230000004151 fermentation Effects 0.000 abstract description 11
- 241000235395 Mucor Species 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 240000005384 Rhizopus oryzae Species 0.000 abstract 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000002503 metabolic effect Effects 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 3
- 241000235527 Rhizopus Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- -1 contain acetaldehyde Chemical compound 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011417 postcuring Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001523 saccharolytic effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses steamed buns capable of nourishing the brain. The steamed buns are prepared from the following raw materials in parts by weight: 400-410 parts of wheat flour, 20-22 parts of eggplants, 30-32 parts of walnut powder, 4-5 parts of rice vinegar, 2-3 parts of fructus alpiniae oxyphyllae, 1-2 parts of centella, 3-4 parts of pseudo-ginseng, 2-3 parts of radix polygalae, 5-6 parts of microporous starch, 0.6-0.7 part of whey protein, 4-4.1 parts of yeast, 4-4.1 parts of lactic acid bacteria and 4-4.1 parts of rum yeast. According to the steamed buns disclosed by the invention, the mixed fermentation of varied microbial populations is adopted, so that the made steamed buns are sweet in taste and large in volume, and internal structures are uniform in textures; besides, the rum yeast is adsorbed by the microporous starch, and film formation is performed through the whey protein, so that the restraint of the acidification of the lactic acid bacteria and metabolic products to rhizopus oryzae, mucor and the like in the rum yeast can be reduced; in addition, the steamed buns disclosed by the invention contain varied Chinese herbal medicines, and have the efficacy of nourishing the brain.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of brain-strengthening steamed bread and preparation method thereof.
Background technology
Steamed bun is one of traditional face fermented food of the northern China people, occupies very consequence in China's diet structure.The making of steamed bun be wheat flour is added yeast, water stirs and becomes dough, carry out modulating, pressure surface, shaping, the process such as to proof, then through a kind of wheat flour goods that decatize post curing is shaping.In steamed bun production process, dough fermentation is one of key link.With the raising of people's living standard and the quickening of rhythm of life, the requirement of people to diet is more and more higher, there has also been very large raising to the requirement of steamed bun flavor quality and nutrition.Lactic acid bacteria is a kind of probio be present in mankind's body.Carbohydrate fermentation metabolism can be produced a large amount of lactic acid and aldehyde, alcohols material generate the compound such as ketone, aldehydes in a large number by lactic acid bacteria, material relevant with local flavor in its metabolin mainly contain acetaldehyde, diacetyl, each seed amino acid particularly naturally aromatic substance alanine etc. i.e. lactic acid bacteria play an important role in the flavor forming process of sour flour dough.Meanwhile, lactic acid bacteria can produce the nutritional labeling such as multivitamin, amino acid thus improve the nutritive value of Flour product in dough fermentation.Koji is saccharolytic and yeast preparation, and the microorganism contained by it mainly contains head mold, Mucor and a small amount of yeast, has the ability of saccharification, fermentation and esterification, the fermentation of auxiliary yeast.Adopt multiple flora mixed culture fermentation, multiple-microorganism saccharification, fermentation, the collaborative of esterification carry out, and generate the multiple flavor substances such as alcohol, ester, aldehyde, ketone, and the product of its fermentation is generally fragrant than culture propagation food, and quality is careful and aromatic good to eat.Therefore, multiple flora fermentation steamed bun is adopted to have wide market prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of brain-strengthening steamed bread and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of brain-strengthening steamed bread, be made up of the raw material of following weight portion:
Wheat flour 400-410, eggplant 20-22, walnut powder 30-32, rice vinegar 4-5, fructus alpiniae oxyphyllae 2-3, centella 1-2, pseudo-ginseng 3-4, polygala root 2-3, micropore starch 5-6, lactalbumin 0.6-0.7, yeast 4-4.1, lactic acid bacteria 4-4.1, koji 4-4.1.
The preparation method of described brain-strengthening steamed bread, comprises the following steps:
(1) fructus alpiniae oxyphyllae, centella, pseudo-ginseng, polygala root are added 5-6 water slow fire boiling 40-45 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) koji is added 4 times of water to stir, add micropore starch, lactalbumin, be then positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, then gained material is poured in funnel carry out suction filtration, dry;
(3) cut into slices by eggplant, mix with rice vinegar, discharging after 20-25 minute is steamed in water proof big fire, pulverizes after drying;
(4) raw material that wheat flour and step (1), (3) gained material and above-mentioned technique are not used is mixed, add the water of 45%, kneading becomes ganoid dough, and then add step (2) gained material, knead, gained dough is placed in after temperature is 30-34 DEG C, relative humidity is 85% proofing box proofs 40min and takes out, make steamed bun base;
(5) in steamer, add suitable quantity of water, after being heated to boiling, steamed bun base is placed on and steams on grate, cover tightly, boiling water decatize 20min, after truce 2min, take out, to obtain final product.
Advantage of the present invention is: the present invention adopts multiple flora mixed culture fermentation, the pentosan of enzyme in lactic acid bacteria in the process of acidifying dough in degradable dough, the viscosity of dough is declined, for yeast growth provides advantage, head mold in koji can secrete abundant amylase, the starch of diastatic action in wheat flour raw material carries out saccharification, generate the sweet taste that glucide increases steamed bun, and saccharomycete, the co-fermentation such as the rhizopus in lactic acid bacteria and koji make dough gas production increase, steamed bun volume is made to become large, internal structure is homogeneous, simultaneously, koji micropore starch is adsorbed, with lactalbumin film forming, lactic acid bacteria acidization and metabolite can be reduced to the rhizopus in koji, the suppression of mucor etc., in addition, the present invention contains multiple Chinese herbal medicine, there is effect of brain tonic.
Detailed description of the invention
A kind of brain-strengthening steamed bread, be made up of the raw material of following weight portion (kilogram):
Wheat flour 400, eggplant 20, walnut powder 30, rice vinegar 4, fructus alpiniae oxyphyllae 2, centella 1, pseudo-ginseng 3, polygala root 2, micropore starch 5, lactalbumin 0.6, yeast 4, lactic acid bacteria 4, koji 4.
The preparation method of described brain-strengthening steamed bread, comprises the following steps:
(1) fructus alpiniae oxyphyllae, centella, pseudo-ginseng, polygala root are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) koji is added 4 times of water to stir, add micropore starch, lactalbumin, be then positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, then gained material is poured in funnel carry out suction filtration, dry;
(3) cut into slices by eggplant, mix with rice vinegar, discharging after 20 minutes is steamed in water proof big fire, pulverizes after drying;
(4) raw material that wheat flour and step (1), (3) gained material and above-mentioned technique are not used is mixed, add the water of 45%, kneading becomes ganoid dough, and then add step (2) gained material, knead, gained dough is placed in after temperature is 30 DEG C, relative humidity is 85% proofing box proofs 40min and takes out, make steamed bun base;
(5) in steamer, add suitable quantity of water, after being heated to boiling, steamed bun base is placed on and steams on grate, cover tightly, boiling water decatize 20min, after truce 2min, take out, to obtain final product.
Claims (2)
1. a brain-strengthening steamed bread, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 400-410, eggplant 20-22, walnut powder 30-32, rice vinegar 4-5, fructus alpiniae oxyphyllae 2-3, centella 1-2, pseudo-ginseng 3-4, polygala root 2-3, micropore starch 5-6, lactalbumin 0.6-0.7, yeast 4-4.1, lactic acid bacteria 4-4.1, koji 4-4.1.
2. the preparation method of brain-strengthening steamed bread according to claim 1, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, centella, pseudo-ginseng, polygala root are added 5-6 water slow fire boiling 40-45 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) koji is added 4 times of water to stir, add micropore starch, lactalbumin, be then positioned in constant temperature blender with magnetic force, 20 DEG C, reaction 40 minutes under the condition of 120r/min, then gained material is poured in funnel carry out suction filtration, dry;
(3) cut into slices by eggplant, mix with rice vinegar, discharging after 20-25 minute is steamed in water proof big fire, pulverizes after drying;
(4) raw material that wheat flour and step (1), (3) gained material and above-mentioned technique are not used is mixed, add the water of 45%, kneading becomes ganoid dough, and then add step (2) gained material, knead, gained dough is placed in after temperature is 30-34 DEG C, relative humidity is 85% proofing box proofs 40min and takes out, make steamed bun base;
(5) in steamer, add suitable quantity of water, after being heated to boiling, steamed bun base is placed on and steams on grate, cover tightly, boiling water decatize 20min, after truce 2min, take out, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510987159.1A CN105533426A (en) | 2015-12-27 | 2015-12-27 | Steamed buns capable of nourishing brain and preparation method of steamed buns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510987159.1A CN105533426A (en) | 2015-12-27 | 2015-12-27 | Steamed buns capable of nourishing brain and preparation method of steamed buns |
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| Publication Number | Publication Date |
|---|---|
| CN105533426A true CN105533426A (en) | 2016-05-04 |
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| CN201510987159.1A Pending CN105533426A (en) | 2015-12-27 | 2015-12-27 | Steamed buns capable of nourishing brain and preparation method of steamed buns |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006768A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of production method of nut steamed bun |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431266A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Blood pressure reduction healthcare steamed bread and making method thereof |
| CN104366255A (en) * | 2014-10-31 | 2015-02-25 | 张鹏 | Health steamed buns with function of strengthening brain |
-
2015
- 2015-12-27 CN CN201510987159.1A patent/CN105533426A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431266A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Blood pressure reduction healthcare steamed bread and making method thereof |
| CN104366255A (en) * | 2014-10-31 | 2015-02-25 | 张鹏 | Health steamed buns with function of strengthening brain |
Non-Patent Citations (1)
| Title |
|---|
| 胡丽花: "传统主食馒头发酵剂微生物的筛选及对馒头品质的影响", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006768A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of production method of nut steamed bun |
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Application publication date: 20160504 |
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