CN109090464A - A kind of production method of fructus lycii ferment mud health-care steamed bread - Google Patents
A kind of production method of fructus lycii ferment mud health-care steamed bread Download PDFInfo
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- 235000008429 bread Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 244000241872 Lycium chinense Species 0.000 claims abstract description 13
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 5
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- 235000013311 vegetables Nutrition 0.000 claims description 10
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- 239000008103 glucose Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
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- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 4
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 4
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- 238000007654 immersion Methods 0.000 claims description 4
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- 230000000996 additive effect Effects 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 2
- 229940043349 potassium metabisulfite Drugs 0.000 description 2
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- 241000238631 Hexapoda Species 0.000 description 1
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- 241000208292 Solanaceae Species 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 229920000392 Zymosan Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
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- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
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- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
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- 235000008216 herbs Nutrition 0.000 description 1
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- 238000007689 inspection Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- -1 microelement Chemical class 0.000 description 1
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- 230000000242 pagocytic effect Effects 0.000 description 1
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- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
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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
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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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Abstract
The invention discloses a kind of production method of fructus lycii ferment mud health-care steamed bread, this method includes that the separation of ferment mud, ferment mud handle, deploy, leaven dough and kneads dough.This method adds fresh ferment mud and other auxiliary materials using wholewheat flour as raw material, directly carries out flour fermentation using yeast in fresh ferment mud, and final acquisition quality is soft, delicate mouthfeel, gives off a strong fragrance, long shelf-life, and high-quality steamed bun with health care function.The present invention rationally utilizes Chinese wolfberry fruit wine to make by-product ferment mud, has saved resource, has reduced waste, improve by-product added value, obtain high-quality product.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of production method of fructus lycii ferment mud health-care steamed bread.
Background technique
Fructus lycii is plant of Solanaceae, sweet in flavor, mild-natured, rich in polysaccharides, protein, microelement, vitamin, glycine betaine,
The a variety of active ingredients such as minerals, flavonoids are both rare Chinese medicinal herbs and traditional nourishing health-care food.Fructus lycii contains
There are many active material, the pharmacological action with strengthen immunity, anti-aging, antitumor, anti-oxidant etc., reputation is known as China
" genunie medicinal materials ".Polysaccharides, which has, to be adjusted and enhances human body non-specific immune function and anti-aging, anticancer, resists and penetrate
The effects of line, anti-hepatitis, anti-AIDS, and the phagocytic activity of reticuloendothelial system can be enhanced, especially to because computer is used for a long time
Caused cervical muscle and psoas muscle ache, dizzy tinnitus and the phenomenon that one's eyes misted have unique effects.In fructus lycii also containing carrotene,
Nutriment necessary to the mankind such as vitamin and trace mineral element is ideal medicinal, food plant resource.
Chinese wolfberry fruit wine is using medlar fresh fruit or dry fruit as raw material, through low wine degree health beverages made of biofermentation, master
Wanting feature is the nutritional ingredient more completely remained in medlar fresh fruit, such as Vc, amino acid, minerals.Exploitation brewing fructus lycii
Fruit wine provides new method and approach to solve fructus lycii deep processing, and solves the preservation after fructus lycii is adopted to a certain extent and ask
Topic.Chinese wolfberry fruit wine is developed, only Ko-ji insects do not provide new fruit wine kind, meet consumer demand, but also can bring very
Good economic benefit and social benefit.Fructus lycii ferment mud health care is the unique by-product generated in Lycium chinense wine processing, is rich in diet
Fiber, zymosan, anthocyanin and various enzymes have good health functions.The ferment generated in Lycium chinense wine production at present
Mud health care is generally all directly discharged in the Nature, or is used as feed, fertilizer, and utilization rate is low, causes serious resource
Waste.
The invention proposes a kind of production methods of fructus lycii ferment mud health-care steamed bread, and Lycium chinense wine is rationally utilized to produce by-product
Object substantially increases its added value, has good economic and social benefit.
Summary of the invention
For the waste and low value-added problem of by-product ferment mud in current fructus lycii liquor brewing, the invention proposes a kind of Chinese hollys
The production method of Qi ferment mud health-care steamed bread.This method utilizes fructus lycii liquor brewing by-product rationally, it is additional to improve it
Value, and have also obtained high-quality health-care steamed bread.
The purpose of the present invention is what is be accomplished by the following way:
A kind of production method of fructus lycii ferment mud health-care steamed bread, method includes the following steps:
A kind of production method of fructus lycii ferment mud health-care steamed bread, comprising:
1) ferment mud separates: being immediately disconnected to obtain fructus lycii ferment mud when sugared content is 10g/L~15g/L in fermentation Chinese wolfberry fruit liquid；
2) ferment mud is handled: glucose and oligofructose are added into the fructus lycii ferment mud that fresh separated obtains, stirs evenly,
0.5h~1h is placed under aerobic conditions；
3) it deploys: flour, Vegetable powder, functional oligose and xylitol being added into processed ferment mud and is uniformly mixed,
And it kneads；
4) it leavens dough: at a certain temperature by the static placement 1.5h~2.0h of dough；
5) it successively kneaded dough, formed after leavening dough, face of waking up, being fructus lycii ferment mud health-care steamed bread after heat steaming.
The fermentation Chinese wolfberry fruit liquid is prepared by the following method to obtain: by fructus lycii cleaning, immersion, boiling, allotment and
Alcohol fermentation.It is specifically as follows using fructus lycii as raw material, is cleaned with clear water, by weight the water for adding 3-4 times, in 30 DEG C of -40 DEG C of leaching
20-30min is steeped, boiling 3-5min is then heated, is then beaten, and the weighting Asia of the pectase of 30mg/kg, 100mg/kg is added
The saccharomycete of potassium sulfate, the sucrose of 80g/kg and 20mg/kg is uniformly mixed and is deployed, and then is fermented to obtain Chinese holly at 25 DEG C
Qi fermentation liquid.
When sugared content is 10g/L~15g/L in fermentation Chinese wolfberry fruit liquid in step 1), separated immediately, at this time in fermentation liquid
Yeast viable count is higher.
It is 70%~80% that separation, which obtains ferment mud water content, and under this water content, saccharomycete can fast fast-growing in the processing of ferment mud
Long breeding.
Preferred steps 2) in glucose and oligofructose additive amount be respectively the 2%~3% and 0.2% of fresh ferment shale amount
~0.3%.Glucose and oligofructose are added, increases carbon source and prebiotics, makes yeast fast-growth in ferment mud.
Preferred steps 3) described in flour be wholewheat flour, granular size be 70 mesh~80 mesh.Using wholewheat flour, make to send out
Face effect is more preferable, and final steamed bun is more fluffy, while increasing dietary fiber content.
Vegetable powder described in step 3) is celery powder, and granular size is 60 mesh~70 mesh.Vegetable powder is added, effect of leavening dough is made
More preferably, final steamed bun is more fluffy, while increasing dietary fiber content.
Functional oligose is galactooligosaccharide, oligoisomaltose and arabinose in step 3).
Addition functional oligose increases the healthcare function of steamed bun in step 3).
Preferred steps 3) in ferment mud, flour, Vegetable powder, functional oligose and xylitol mass percentage be 38%
~40%, 54%~58%, 2%~3%, 0.48%~1%, 1%~2%.
If ferment cement content is excessively high in step 3), flour content is too low, effect of leavening dough is poor, and final acquisition steamed bun quality is tight
In fact, mouthfeel is hard；If ferment cement content is too low, flour too high levels, final acquisition steamed bun ferment perfume is insufficient, structure sense is poor, chewiness
Difference.On the one hand Vegetable powder can increase the nutrition of steamed bun, on the other hand can improve the effect leavened dough after addition ferment mud, Vegetable powder
It adds very few, improvement fermentation effect is not achieved, keeps final steamed bun mouthfeel harder, addition excessively not only increases cost, and vegetables taste
Excessive cover ferment perfume (or spice) loses ferment mud steamed bun characteristic, while then making steamed bun excessively fluffy, loses inherent structure sense and chewiness.
Fermentation temperature is 25 DEG C~30 DEG C in step 4).
Awake face and cooking time are respectively 10min~15min, 30min~35min in step 5).
Beneficial effects of the present invention compared with the prior art:
Inventor is according to long-term a large number of experiments, using wholewheat flour as raw material, adds new fresh fructus lycii ferment mud and other auxiliary materials, makes
Steamed bun quality is soft, delicate mouthfeel, has the function of preferable nutrition and health care, and extends its shelf-life (than common under room temperature
Steamed bun extends 1~2 day)；Flour fermentation directly is carried out using yeast in fresh ferment mud, make steamed bun delicate mouthfeel and is had strong
Fruity and mellowness.The present invention rationally utilizes fructus lycii liquor brewing by-product ferment mud, has saved resource, has reduced waste, improves pair
Product added value obtains high-quality product.
Effect of the invention is further illustrated below by way of main experimental process.
Test example 1: and common steamed bun shelf-life comparison test
Steamed bun is made by 1 method of the present embodiment, then selects 3 kinds of conventional steamed buns from 3 different supermarkets at random, at normal temperature
It places and examines its shelf-life.
The method of inspection: placing under 25 DEG C of room temperature, and the time that record steamed bun surface first appears mildew, which subtracts one day, is
Shelf-life.
The results are shown in Table 1:
Table 1 shelf-life comparison test
| Sample | 1 steamed bun of test example | Random steamed bun 1 | Random steamed bun 2 | Random steamed bun 3 |
| Shelf-life | 4 | 3 | 3 | 2 |
It as shown in Table 1, is 4 days by the 1 gained steamed bun shelf-life of test example of the present invention, than the common steamed bun randomly selected in supermarket
Head extended shelf-life 1-2 days.
Test example 2: the common steamed bun of supermarket and influence of the steamed bun of the present invention to blood sugar in diabetic patients level are compared.
The conventional steamed buns of 2 kinds selected using 2 steamed bun of the embodiment of the present invention and at random from 2 supermarkets is test products, same diabetes
Patient eats one of these three steamed buns, amount 100g in continuous two day morning on an empty stomach respectively.It is 0 small after consumption respectively
When, measure its blood-sugar content within 1 hour, 2 hours, 3 hours, take the average value measured three times.
The results are shown in Table 2:
The common steamed bun of table 2 and influence of the steamed bun of the present invention to blood sugar in diabetic patients level
The embodiment of the present invention 2 is made steamed bun and increases on diabetes blood glucose and influences less as shown in Table 2, far smaller than market
Upper influence of the common steamed bun to blood glucose rise.
Specific embodiment
The present invention is described in further detail for the embodiment provided below in conjunction with inventor.
Embodiment 1:
Using Qinghai fructus lycii as raw material, cleaned with clear water, by weight plus 4 times of water, in 40 DEG C of immersion 30min, then plus
Hot boiling 5min, is then beaten, and the sucrose of the pectase of 30mg/kg, the potassium metabisulfite of 100mg/kg, 80g/kg is added
It is uniformly mixed and is deployed with the saccharomycete of 20mg/kg, then fermented at 25 DEG C, when sugared content is in fermentation Chinese wolfberry fruit liquid
When 10g/L, separation is carried out immediately and obtains pure mellow wine and ferment mud, guarantee that water content is 70% in ferment mud.Take fresh ferment mud 2kg, Xiang Qi
Middle addition glucose 40g, oligofructose 4g, stir evenly, place 0.5h under aerobic conditions.It is added into processed ferment mud
70 mesh wholewheat flour 3119.8g, 60 mesh celery powder 107.6g, galactooligosaccharide 53.8g and xylitol 53.8g are uniformly mixed, and
It kneads, then the static placement 1.5h of dough ferments at 25 DEG C.Successively kneaded dough, formed after fermentation,
10min wakes up face, heat steam 30min after be fructus lycii ferment mud health-care steamed bread.
Fructus lycii ferment mud health-care steamed bread organoleptic indicator is made in above-described embodiment: color is orange red, quality is soft, delicate mouthfeel is micro-
Sweet tea, mellowness are strong.
Embodiment 2:
Using Qinghai fructus lycii as raw material, cleaned with clear water, by weight plus 4 times of water, in 50 DEG C of immersion 20min, then plus
Hot boiling 8min, is then beaten, and the sugarcane of the pectase of 25mg/kg, the potassium metabisulfite of 120mg/kg, 100g/kg is added
The saccharomycete of sugar and 25mg/kg are uniformly mixed and are deployed, and then ferment at 20 DEG C.When sugared content is in fermentation Chinese wolfberry fruit liquid
When 15g/L, separation is carried out immediately and obtains pure mellow wine and ferment mud, guarantee that water content is 80% in ferment mud.Take fresh ferment mud 4kg, Xiang Qi
Middle addition glucose 120g, oligofructose 12g, stir evenly, place 1h under aerobic conditions.It is added into processed ferment mud
80 mesh wholewheat flour 5629.9g, 70 mesh celery powder 309.9g, galactooligosaccharide 51.65g and xylitol 206.6g are uniformly mixed,
And knead, then the static placement 2h of dough is fermented at 30 DEG C.Successively kneaded dough, formed after fermentation,
15min wakes up face, heat steam 35min after be fructus lycii ferment mud health-care steamed bread.
Fructus lycii ferment mud health-care steamed bread organoleptic indicator is made in above-described embodiment: color is orange red, quality is soft, delicate mouthfeel is micro-
Sweet tea, mellowness are strong.
Claims (10)
1. a kind of production method of fructus lycii ferment mud health-care steamed bread, it is characterised in that this method comprises:
1) ferment mud separates: isolated fructus lycii ferment mud when sugared content is 10g/L~15g/L in fermentation Chinese wolfberry fruit liquid；
2) ferment mud is handled: glucose and oligofructose being added into the fructus lycii ferment mud that fresh separated obtains, stirs evenly, aerobic
Under the conditions of place 0.5h~1h；
3) it deploys: flour, Vegetable powder, functional oligose and xylitol being added into processed ferment mud and is uniformly mixed, and rubs
It is agglomerating；
4) it leavens dough: by the static placement 1.5h~2.0h of dough；
5) it successively kneaded dough, formed after leavening dough, face of waking up, being fructus lycii ferment mud health-care steamed bread after heat steaming.
2. the production method of fructus lycii ferment mud health-care steamed bread according to claim 1 is characterized in that the fermentation Chinese wolfberry fruit liquid
It is prepared by the following method to obtain: by fructus lycii cleaning, immersion, boiling, allotment and alcohol fermentation.
3. method as described in claim 1, it is characterised in that in step 1) separation obtain fructus lycii ferment mud water content be 70%~
80%.
4. method as described in claim 1, it is characterised in that glucose and the additive amount of oligofructose are respectively Chinese holly in step 2)
The 2%~3% and 0.2%~0.3% of Qi ferment shale amount.
5. method as described in claim 1, it is characterised in that flour described in step 3) is wholewheat flour, and granular size is 70 mesh
~80 mesh.
6. method as described in claim 1, it is characterised in that Vegetable powder described in step 3) is celery powder, and granular size is 60 mesh
~70 mesh.
7. method as described in claim 1, it is characterised in that functional oligose is galactooligosaccharide, oligomeric different wheat in step 3)
Bud sugar and arabinose.
8. method as described in claim 1, it is characterised in that ferment mud, flour, Vegetable powder, functional oligose and wood in step 3)
The mass percentage of sugar alcohol is 38%~40%, 54%~58%, 2%~3%, 0.48%~1%, 1%~2%.
9. method as described in claim 1, it is characterised in that fermentation temperature is 25 DEG C~30 DEG C in step 4).
10. method as described in claim 1, it is characterised in that wake up in step 5) face and cooking time be respectively 10min~
15min, 30min~35min.
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Cited By (1)
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| CN113854476A (en) * | 2021-09-07 | 2021-12-31 | 磐安隐野膳食管理有限公司 | Steamed bread with poria cocos as medicinal food and its making method |
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