CN109998027A - A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof - Google Patents

A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof Download PDF

Info

Publication number
CN109998027A
CN109998027A CN201910416006.XA CN201910416006A CN109998027A CN 109998027 A CN109998027 A CN 109998027A CN 201910416006 A CN201910416006 A CN 201910416006A CN 109998027 A CN109998027 A CN 109998027A
Authority
CN
China
Prior art keywords
parts
selenium
powder
ferment
rich
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201910416006.XA
Other languages
Chinese (zh)
Inventor
周海涛
程兴杰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chaohu Nutrition Society
Original Assignee
Chaohu Nutrition Society
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chaohu Nutrition Society filed Critical Chaohu Nutrition Society
Priority to CN201910416006.XA priority Critical patent/CN109998027A/en
Publication of CN109998027A publication Critical patent/CN109998027A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention discloses a kind of selenium-rich ferment nourishing steamed bread and preparation method thereof, and the formula meter of the selenium-rich ferment nourishing steamed bread includes following components: 10-15 portions of common 100 parts of medium-strength wheat flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, five-element vegetable juice or powder, 2-3 parts of yeast cake, are free of 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and 45-50 parts of water at 3-5 parts of trehalose.The selenium-rich ferment nourishing steamed bread is that a certain proportion of containing selenium-rich flour and vegetable juice or Vegetable powder etc., to be made by ingredient, stirring, molding, the preparation methods such as ferment and steam staple food Flour product is added in traditional steamed bun formula.

Description

A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof
Technical field
The present invention relates to food processing technology field, especially a kind of selenium-rich ferment nourishing steamed bread and preparation method thereof.
Background technique
Steamed bun is one of main daily staple food of China using wheat flour as primary raw material.It can according to flavor, mouthfeel difference It is divided into following several:
(1) northern stiff dough steamed bun is some areas of north of China, such as Shandong, Shanxi, the Hebei ground common people's favorite day Normal staple food.According to again shape difference has knife to cut the round steamed bun of shape steamed bun, mechanism, hand rubs elongated thick stick steamed bun, full high stake steamed bun of standing upright Head etc..
(2) the soft face steamed bun in the north is in Chinese Central Plains area, such as Henan, Shaanxi, Anhui, Jiangsu the common people with such steamed bun For daily staple food.Its shape has hand-made circle steamed bun, square steamed bun and mechanism circle steamed bun etc..
(3) the soft face steamed bun in south is the steamed bun type of factor analysis habit.Most southerners with rice be daily staple food, And be auxiliary staple food with steamed bun and noodles, the soft face steamed bun color in south is white compared with north steamed bread, and the flavor mostly with addition, Such as sweet taste, milk taste, meat flavour.There are the kinds such as hand rubbing round steamed bun, knife butt steamed bun, the very small mahjong shape steamed bun of volume.
The quality of steamed bread dough is to determine the key factor of steamed bread quality, and health problem is that people increasingly pay close attention to How the two is combined together and is a problem to be solved by problem.
Summary of the invention
For above situation, the present invention provides a kind of selenium-rich ferment nourishing steamed bread and preparation method thereof, selenium-rich ferment battalion Feeding steamed bun be added in traditional steamed bun formula it is a certain proportion of containing selenium-rich flour and vegetable juice or Vegetable powder etc., by ingredient, The staple food Flour product that preparation methods are made such as stir, form, ferment and steam.
To achieve the above object, the present invention adopts the following technical solutions:
A kind of selenium-rich ferment nourishing steamed bread, formula meter includes following components: common medium-strength wheat flour 100 It is part, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, five-element vegetable juice or 10-15 parts of powder, 3-5 parts of trehalose, fresh 2-3 parts of yeast, without 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and 45-50 parts of water.
Further, the formula meter of natural ferment face kind includes following components: 100 parts of long patent flour, naturally 60 parts and 20 parts of pure water of enzyme liquid.
Further, the formula meter of natural enzyme liquid includes following components: 4 parts of Fresh Lemon, new fresh grape 55 parts, 5 parts of trehalose, 15 parts of white granulated sugar and 100 parts of pure water.
Further, five-element vegetable juice or powder be tomato juice or powder, carrot juice or powder/Pumpkin Juice or powder, cabbage juice or Powder/Celery Juice or powder, black fungus/black garlic powder or lotus root starch/cauliflower powder.
A kind of preparation method of selenium-rich ferment nourishing steamed bread, it the following steps are included:
Step 1, according to said components proportion weigh common medium-strength wheat flour, rye meal containing selenium-rich, natural ferment face kind, Five-element vegetable juice or powder, yeast cake, are free of aluminium baking powder, steamed bun improver special and water at trehalose；
Step 2, by common medium-strength wheat flour, rye meal containing selenium-rich, natural ferment face kind, five-element vegetable juice or powder, seaweed Sugar, yeast cake are uniformly mixed and interact without aluminium baking powder, steamed bun improver special and water, flour water suction, stirring It to dough maturity, generates gluten and forms network structure within 10-15 minutes；
It before being formed after step 3 and face, is kneaded dough with kneading compactor or craft, excludes the gas in dough, until dough surface It is smooth, until internal exquisiteness；
Step 4, after the completion of dough-kneading, circle steamed bun quantitatively divide to be formed with rubbing, and square steamed bun rubbing knife is cut into type, use It rubs steamed bun machine with the hands and rubs steamed bun base with the hands high and stranding light；
Step 5, provocation after steamed bun base shaping, proofing temperature are 35-42 DEG C, relative humidity 75%-80%, and the time is 15-20 minutes, volume, which doubled, to be steamed；
Step 6 steams 20-30 minutes in steamer, steam box, steamer or food steamer；
It is packed after step 7, quenching 5 minutes or natural cooling.
Further, the preparation method of natural enzyme liquid, it the following steps are included:
Step 1 matches according to said components and weighs Fresh Lemon, new fresh grape, trehalose, white granulated sugar and pure water；
Step 2 cleans up new fresh grape and Fresh Lemon, is put into togerther together with trehalose, white granulated sugar and pure water Stirring to trehalose and white granulated sugar dissolves in the plastic barrel cleaned up, and seam is stayed in capping, uncaps mix up daily, continuous 7-8 It is spare after it.
Further, the preparation method of natural ferment face kind, it the following steps are included:
Step 1 matches according to said components and weighs long patent flour, natural enzyme liquid and pure water；
25% component in formula is put into plastic box disinfection in first day, is stirred evenly with rolling pin, in case by step 2 Temperature is 30-31 °, and fermentation time is 8 hours, is refrigerated later；
Step 3 adds 25% component for second day, is stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, fermentation Time is 6 hours, is refrigerated later；
Step 4, third day add 25% component, are stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, fermentation Time is 4 hours, is refrigerated later；
Step 5 is added the component of residue 25% on the 4th day, is stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, hair The ferment time is 4 hours, is refrigerated later spare.
The utility model has the advantages that
Preparation method of the invention comprehensively utilizes modern fermentation technique and traditional zymotic technology, and fermentation time is short, processes work Skill is simple, not only can guarantee the color and mouthfeel of steamed bun, but also the nutritional ingredient in vegetables can be merged to addition and be allowed to more green strong Health is suitble to the factorial production, simultaneously because the temperature steamed is low, non-enzymatic browning does not occur substantially, the validity of amino acid is protected It holds preferably；Trehalose is added in steamed bun formula of the invention, improves fresh-keeping effect, and addition rye meal containing selenium-rich improves nutriture value Value, is conducive to the general level of the health for improving the common people, at the same steamed bun of the invention have it is soft and soggy, smooth, bulk it is noisy it is soft, light perfume is slightly sweet etc. Aesthetic state, be also equipped with and be suitable for garnishes, long food do not mind, it is economical and practical, it is quality-high and inexpensive, it is easy to digest the features such as.
Specific embodiment
Below with reference to embodiment, the present invention is further described.
The present invention proposes a kind of selenium-rich ferment nourishing steamed bread, and formula meter includes following components: muscle in common 100 parts of wheat flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, five-element vegetable juice or 10-15 parts of powder, trehalose 3-5 parts, 2-3 parts of yeast cake, without 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and 45-50 parts of water, wherein The formula meter of natural ferment face kind includes following components: 100 parts of long patent flour, 60 parts of natural enzyme liquid and pure water 20 parts, the formula meter of natural enzyme liquid includes following components: 4 parts of Fresh Lemon, 55 parts of new fresh grape, trehalose 5 Part, 15 parts of white granulated sugar and 100 parts of pure water, five-element vegetable juice or powder be tomato juice or powder, carrot juice or powder/Pumpkin Juice or Powder, cabbage juice or powder/Celery Juice or powder, black fungus/black garlic powder or lotus root starch/cauliflower powder.
The present invention also proposes a kind of preparation method of selenium-rich ferment nourishing steamed bread, it the following steps are included:
Step 1, raw material are chosen, and storage is examined；
Step 2 strictly weighs each component by said ratio；
Step 3, the preparation method of natural enzyme liquid: new fresh grape and Fresh Lemon are cleaned up, together with trehalose, White granulated sugar and pure water are put into togerther stirring to trehalose and white granulated sugar in the plastic barrel cleaned up and dissolve, and seam is stayed in capping, often It, which is uncapped, mixes up, spare after continuous 7-8 days；
The preparation method of natural ferment face kind: 25% component in formula is put into plastic box in first day and disappeared by step 4 Poison is stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, and fermentation time is 8 hours, is refrigerated later；It adds within second day 25% component, is stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, and fermentation time is 6 hours, is refrigerated later；Third day The component for adding 25%, is stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, and fermentation time is 4 hours, is refrigerated later； The component of residue 25% is added within 4th day, is stirred evenly with rolling pin, the temperature inside the box is 30-31 °, and fermentation time is 4 hours, it After refrigerate it is spare；
Step 5, dough stirring: i.e. second and face, various former, auxiliary materials and natural ferment face kind are uniformly mixed and occur Interaction, flour water suction generate gluten and form network structure, and then stretched for stirring 10-15 minutes to dough maturity Exhibition, guarantees enough intensity and time, ultimately forms the dough of certain shapes；
Step 6, dough-kneading: and before being formed behind face, by dough-kneading process, with guarantee steamed bun institutional framework and Appearance；It must knead dough with kneading compactor or by hand when offhand, kneading dough can be such that the gas in dough excludes, and tissue is fine and closely woven, thus Keep product surface smooth, color is pure white, additionally it is possible to steamed bun surface be avoided to generate bubble；Kneading dough, it is smooth to reach dough surface, interior Until portion is fine and smooth.
Step 7, molding and shaping: it is full to make steamed bun product that appearance be kept to stand upright after the completion of dough-kneading, it avoids Provocation and steaming process may make steamed bun base is flat to collapse, the appropriate shaping of steamed bun base that is cutting or having rubbed with the hands is very important；Circle Steamed bun is quantitatively divided to be formed with rubbing, and square steamed bun rubbing knife is cut into type；In steamed bread production line, one generally is arranged in steamed bun making machine back Platform steamed bread shaping machine " rubs steamed bun machine with the hands ", the stranding height and stranding light for steamed bun base；
Step 8, the provocation of steamed bun base: the also known as last fermentation of provocation is that steamed bun produces required important procedure；Provocation A series of biochemical reaction occurs in the process, steamed bun is made to reach certain volume, appearance and internal organizational structure；Provocation temperature Degree is 35-42 DEG C, relative humidity 75%-80%, and the time is 15-20 minutes or so, and volume doubles left and right and can steam；
Step 9, steamed bun steam: steaming in steamer, steam box, steamer or food steamer 20-30 minutes or so.
Cooling packing: step 10 is packed after quenching 5 minutes or natural cooling.
In selenium-rich ferment nourishing steamed bread of the invention be added rye meal containing selenium-rich, wherein the selenium element contained with anticancer, It is anti-oxidant, enhance human immunity, anti-poisonous metal, adjust vitamin A, C, E, K absorption and utilization, the conjunction of regulatory protein matter At the effect of function and enhancing reproductive function, while selenium element is the important component of muscle function, meets people to health Demand.
Selenium-rich ferment nourishing steamed bread comprehensive utilization natural ferment face kind (modern fermentation technique) of the invention and yeast cake (pass System fermentation technique) it ferments, fermentation time is short, and processing technology is simple, increases the color and mouthfeel of steamed bun, improves the battalion of steamed bun Value is supported, keeps this staple food of steamed bun more green and healthy, is suitble to enterprise's mass production, is conducive to the general level of the health for improving the common people. The natural enzyme liquid wherein contained in the kind of natural ferment face is the fermentation fermented by beneficial microbe using fruit as raw material Liquid not only remains the original nutriment in part, also creates new bioactive ingredients, because rich in sugar in enzyme liquid The multiple nutritional components such as class, protein, organic acid, amino acid, Polyphenols will be enriched in higher with multiple functions activity The natural enzyme liquid and the nutritional ingredient effective integration in cereal and vegetables of nutritional ingredient, the steamed bun prepared play common people's body To larger health-care effect.Meanwhile the partially acidic substance that generates of natural enzyme liquid can effectively inhibit harmful bacteria and fungi Growth, extends the preservation term of steamed bun.
Tomato juice or powder (red) are added in selenium-rich ferment nourishing steamed bread of the invention -- weight-reducing is depressured, is aid digestion.Medicine is special Family thinks, eats 2-3 tomato for each person every day, so that it may meet one day ascorbic needs.Tomato contains a large amount of citric acids and apple Tartaric acid has greatly help to the metabolic processes of whole bodies, can promote gastric juice, reinforces the digestion to rich food dish.In tomato Citrin play the role of protecting blood vessel, prevention and treatment hypertension, and the work of heart can be improved.In addition, often drink tomato juice can make skin Skin bodybuilding.Tomato juice converts cider, Pumpkin Juice and lemon juice, may also function as the effect of weight-reducing.Selenium-rich ferment battalion of the invention Support and carrot juice or powder (Huang) be added in steamed bun -- it improves appetite, build up one's resistance to disease.The fresh carrot juice of certain amount is drunk daily, The situation of whole bodies can be improved.Carrot juice can improve the appetite of people and the resistance to infection.Mother of nursing period is daily Drink a little carrot juices, the milk quality secreted out of is more much higher than the mother for not drinking this juice more.People with ulcer drinks recklessly Radish Juice can significantly mitigate symptom, and there are also alleviate conjunctivitis and maintain the effect of whole vision systems for carrot juice.This hair Pumpkin Juice or powder (Huang), the warm-natured heat of Pumpkin Juice, characteristic are added in bright selenium-rich ferment nourishing steamed bread to be had with effect: anti-inflammatory stops Bitterly: pain of releiving reduces feeling of pain；Anti-inflammatory antipyretic mitigates inflammation；Press down the anti-tumor of cancer: pre- anti-cancer reduces the generation of canceration Rate；Delay and inhibit growth of cancer cells, diffusion；Beauty care: vitamin E rich in inhibits skin aging, prevents pigment It is calm.Cabbage juice or powder (blueness) are added in selenium-rich ferment nourishing steamed bread of the invention -- promote early children development, anti-angiogenic hardening.It is white Dish, also known as cabbage, Chinese cabbage are transformed into fat for promoting the recovery, anti-angiogenic hardening and obstruction carbohydrate of hematopoiesis performance, prevent Serum cholesterol deposition etc. has good effect.Vitamin A in cabbage juice can promote early children development growth and prevention night Blind disease.Selenium contained by cabbage juice additionally aids in addition to helping to prevent and treat amblyopia and reinforces the sterilizing power of leucocyte and resistance in human body Murder by poisoning of the heavy metal to body.It when gingival infection causes periodontosis, drinks Chinese cabbage and carrot mixes juice, not only can be people Body supplies vitamin C, while can also clean oral cavity.Celery Juice or powder are added in selenium-rich ferment nourishing steamed bread of the present invention (blueness)-diuretic antihypertensive.Celery fragrant taste can reinforce the appetite of people.Celery Juice also can be used as diuresis and laxative and drop Press good medicine.Since the root leaf of celery contains rich vitamin A, B1, B2, C and P, so Celery Juice is particularly suitable in vitamin Deficient patients are drunk.Black fungus powder (black) is added in selenium-rich ferment nourishing steamed bread of the invention, black fungus includes a large amount of enzyme, plant Alkali, can with foreign matters such as catalysis fibre fabrics, accelerate human body to the harmful substances such as fiber, dust dissolve or decomposable process；Black wood Colloidal substance in ear has very strong adsorption capacity, can will adsorb and exclude the contaminations such as the fiber of inside of human body, dust.Cause This, black fungus can greatly reduce or exclude the substance being harmful to the human body.It is added in selenium-rich ferment nourishing steamed bread of the invention black Garlic also known as black garlic, fermenting black garlic, black garlic head are with fresh raw garlic, and belt leather, which is placed in the fermenting case of high temperature, high humidity, to ferment 60-90 days, allow food made of its spontaneous fermentation, it is retaining the original composition of uncooked garlic, to enhancing human immunity, restore people Body fatigue, keeps human health to play huge positive effect, and taste is sour-sweet, without garlicky after food, does not get angry, is quick-acting Health food.Black garlic has high nutritive value, and inspection body's examining report is shown: the every 100g moisture content 63.8g of fresh garlic, Sugared 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitaminB10 .29mg, vitamin B2 0, Niacin 0.8mg, vitamin C 7mg additionally contain magnesium and other microelements etc., these are all the indispensable battalion of human body It forms point.And the every 100g moisture content 43.6g of black garlic, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg are tieed up Raw element B610.726mg, vitamin B2 0.126mg, niacin 10.048mg etc., it can thus be seen that black garlic than garlic moisture, Fat etc. is significantly reduced, and microelement is significantly increased, and protein, sugar, vitamin etc. are then at least 2 times of garlic More than, therefore, black garlic has nutritional ingredient abundant needed by human while that function can be improved.Selenium-rich ferment battalion of the invention It supports in steamed bun and lotus root starch (white) is added, lotus root category Nelumbonaceae plant.Lotus root is slightly sweet and crisp, can eat raw and also cook, and is one of common meal dish.Lotus root It is also the quite high plant of medical value, its root leaf, stamen or pistil fruit is all treasured, can all nourish and be used as medicine.Powder is made with lotus root, can disappear Antidiarrheal is eaten, heat-clearing of whetting the appetite, nourishing nourishs one's nature, and prevents internal haemorrhage, is women and children child old woman, valetudinarian first-class supping and nourishing Good treasure.Lotus root contains Vitamin C abundant and minerals, has drug effect, is beneficial to heart, boosts metabolism, prevent skin thick Rough effect.Cauliflower powder (white) is added in selenium-rich ferment nourishing steamed bread of the invention, it can rich in carrotene abundant in cauliflower It to promote the health and digestion of body stomach and intestine, can also reduce blood pressure, blood lipid, cholesterol level, it is very big good to have to human body Place.It can be seen that five-element vegetable juice or powder are added in selenium-rich ferment nourishing steamed bread of the invention, melt the nutritional ingredient in vegetables Conjunction is added into steamed bun, is allowed to more green and healthy.
It is added trehalose in selenium-rich ferment nourishing steamed bread of the invention, trehalose has and can inhibit age of starch, inhibit Protein denaturation inhibits fatty degeneration, improves freezing patience, prevent from absorbing moisture, keep moisture, improving sugariness and mouthfeel, no The characteristics of brown stain and gentle blood glucose and insulin response.Wherein moisture is combined closely in trehalose and rye meal containing selenium-rich, To prevent age of starch, fresh-keeping effect is improved.In saccharic, trehalose is with respect to the energy that there is other carbohydrates height to combine moisture Power.
Embodiment 1
Red selenium-rich ferment nourishing steamed bread:
Common 100 parts of medium-strength wheat flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, tomato meal 10-15 Part, is free of 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and water 45-50 at 3-5 parts of trehalose, 2-3 parts of yeast cake Part.
Embodiment 2
Yellow selenium-rich ferment nourishing steamed bread:
Common 100 parts of medium-strength wheat flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, carrot meal 10- 15 parts, 3-5 parts of trehalose, 2-3 parts of yeast cake, be free of 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and water 45- 50 parts.
Embodiment 3
Black selenium-rich ferment nourishing steamed bread:
Common 100 parts of medium-strength wheat flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, black fungus powder 10- 15 parts, 3-5 parts of trehalose, 2-3 parts of yeast cake, be free of 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and water 45- 50 parts.
Embodiment 4
Cyan selenium-rich ferment nourishing steamed bread:
Common 100 parts of medium-strength wheat flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, celery powder 10-15 Part, is free of 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and water 45-50 at 3-5 parts of trehalose, 2-3 parts of yeast cake Part.
Embodiment 5
White selenium-rich ferment nourishing steamed bread:
Common 100 parts of medium-strength wheat flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, 10-15 parts of lotus root starch, 3-5 parts of trehalose, 2-3 parts of yeast cake, without 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and 45-50 parts of water.
Limiting the scope of the invention, those skilled in the art should understand that, in technical solution of the present invention On the basis of, the various modifications or variations that can be made by those skilled in the art with little creative work still of the invention Within protection scope.

Claims (7)

1. a kind of selenium-rich ferment nourishing steamed bread, which is characterized in that its formula meter includes following components: muscle is small in common 100 parts of flour, 10-20 parts of rye meal containing selenium-rich, 20 parts of natural ferment face kind, five-element vegetable juice or 10-15 parts of powder, trehalose 3- 5 parts, 2-3 parts of yeast cake, without 0.5-1 parts of aluminium baking powder, 1-1.5 parts of steamed bun improver special and 45-50 parts of water.
2. selenium-rich ferment nourishing steamed bread according to claim 1, which is characterized in that the formula of the natural ferment face kind is pressed Parts by weight meter includes following components: 100 parts of long patent flour, 60 parts and 20 parts of pure water of natural enzyme liquid.
3. selenium-rich ferment nourishing steamed bread according to claim 2, which is characterized in that the formula of the natural enzyme liquid is by weight Measuring part meter includes following components: 4 parts of Fresh Lemon, 55 parts of new fresh grape, 5 parts of trehalose, 15 parts of white granulated sugar and pure water 100 Part.
4. selenium-rich ferment nourishing steamed bread according to claim 1, which is characterized in that the five-element vegetable juice or powder are tomato Juice or powder, carrot juice or powder/Pumpkin Juice or powder, cabbage juice or powder/Celery Juice or powder, black fungus/black garlic powder or lotus root starch/ Cauliflower powder.
5. the preparation method of selenium-rich ferment nourishing steamed bread described in any one of -4 according to claim 1, which is characterized in that it is wrapped Include following steps:
Step 1 weighs common medium-strength wheat flour, rye meal containing selenium-rich, natural ferment face kind, the five-element according to said components proportion Vegetable juice or powder, yeast cake, are free of aluminium baking powder, steamed bun improver special and water at trehalose；
Step 2, by common medium-strength wheat flour, rye meal containing selenium-rich, natural ferment face kind, five-element vegetable juice or powder, trehalose, Yeast cake is uniformly mixed and interacts without aluminium baking powder, steamed bun improver special and water, and 10- is stirred in flour water suction It to dough maturity, generates gluten and forms network structure within 15 minutes；
It before being formed after step 3 and face, is kneaded dough with kneading compactor or craft, excludes the gas in dough, until dough surface is smooth, Until internal exquisiteness；
Step 4, after the completion of dough-kneading, circle steamed bun quantitatively divide to be formed with rubbing, and square steamed bun rubbing knife is cut into type, with stranding steamed bun Machine rubs steamed bun base with the hands high and stranding light；
Step 5, provocation after steamed bun base shaping, proofing temperature are 35-42 DEG C, relative humidity 75%-80%, time 15-20 Minute, volume, which doubles, to be steamed；
Step 6 steams 20-30 minutes in steamer, steam box, steamer or food steamer；
It is packed after step 7, quenching 5 minutes or natural cooling.
6. the preparation method of selenium-rich ferment nourishing steamed bread according to claim 5, which is characterized in that the natural enzyme liquid Preparation method, it the following steps are included:
Step 1 matches according to said components and weighs Fresh Lemon, new fresh grape, trehalose, white granulated sugar and pure water；
Step 2 cleans up new fresh grape and Fresh Lemon, is put into togerther cleaning together with trehalose, white granulated sugar and pure water Stirring to trehalose and white granulated sugar dissolves in clean plastic barrel, and seam is stayed in capping, uncaps mix up daily, after continuous 7-8 days It is spare.
7. selenium-rich ferment nourishing steamed bread according to claim 5 and preparation method thereof, which is characterized in that the natural ferment The preparation method of face kind, it the following steps are included:
Step 1 matches according to said components and weighs long patent flour, natural enzyme liquid and pure water；
25% component in formula is put into plastic box disinfection in first day, is stirred evenly with rolling pin, the temperature inside the box by step 2 It is 30-31 °, fermentation time is 8 hours, is refrigerated later；
Step 3 adds 25% component for second day, is stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, fermentation time It is 6 hours, refrigerates later；
Step 4, third day add 25% component, are stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, fermentation time It is 4 hours, refrigerates later；
Step 5 is added the component of residue 25% on the 4th day, is stirred evenly with rolling pin, and the temperature inside the box is 30-31 °, when fermentation Between be 4 hours, refrigerate later spare.
CN201910416006.XA 2019-05-19 2019-05-19 A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof Pending CN109998027A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910416006.XA CN109998027A (en) 2019-05-19 2019-05-19 A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910416006.XA CN109998027A (en) 2019-05-19 2019-05-19 A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof

Publications (1)

Publication Number Publication Date
CN109998027A true CN109998027A (en) 2019-07-12

Family

ID=67177417

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910416006.XA Pending CN109998027A (en) 2019-05-19 2019-05-19 A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof

Country Status (1)

Country Link
CN (1) CN109998027A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110973480A (en) * 2019-12-24 2020-04-10 巢湖市营养学会 Selenium-rich rye trehalose natural enzyme steamed cake and preparation method thereof
CN111000130A (en) * 2019-12-24 2020-04-14 巢湖市营养学会 Selenium-rich trehalose enzyme noodles and preparation method thereof
CN111000129A (en) * 2019-12-24 2020-04-14 巢湖市营养学会 Selenium-rich trehalose enzyme rice cake and preparation method thereof
CN111165537A (en) * 2019-12-24 2020-05-19 巢湖市营养学会 Selenium-rich trehalose low-temperature fermented bread and preparation method thereof
CN111227228A (en) * 2020-01-11 2020-06-05 周海涛 Selenium-rich sucrose-free nutritional pill and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106472979A (en) * 2016-10-19 2017-03-08 广东龙香食品有限公司 A kind of steamed bread or the production technology of hamburger embryo
CN106942312A (en) * 2017-04-01 2017-07-14 滕志刚 A kind of ferment bread and preparation method thereof
CN106974176A (en) * 2017-03-09 2017-07-25 南昌大学 A kind of production method of multiple vitamin fruit and vegetable steamed bun
CN107410867A (en) * 2017-07-26 2017-12-01 佛山科学技术学院 A kind of antilipemic healthy steamed bun and its production method
CN107495095A (en) * 2017-08-24 2017-12-22 源陆（内蒙古）食品科技有限公司 High nutrition triticale steamed bun premixed powder and preparation method thereof
CN108029955A (en) * 2017-12-29 2018-05-15 黄河三角洲京博化工研究院有限公司 A kind of selenium-rich steamed bun and preparation method thereof
CN108056380A (en) * 2017-12-22 2018-05-22 苏州鲜动力食品科技有限公司 A kind of preparation process of thumb steamed bun

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106472979A (en) * 2016-10-19 2017-03-08 广东龙香食品有限公司 A kind of steamed bread or the production technology of hamburger embryo
CN106974176A (en) * 2017-03-09 2017-07-25 南昌大学 A kind of production method of multiple vitamin fruit and vegetable steamed bun
CN106942312A (en) * 2017-04-01 2017-07-14 滕志刚 A kind of ferment bread and preparation method thereof
CN107410867A (en) * 2017-07-26 2017-12-01 佛山科学技术学院 A kind of antilipemic healthy steamed bun and its production method
CN107495095A (en) * 2017-08-24 2017-12-22 源陆（内蒙古）食品科技有限公司 High nutrition triticale steamed bun premixed powder and preparation method thereof
CN108056380A (en) * 2017-12-22 2018-05-22 苏州鲜动力食品科技有限公司 A kind of preparation process of thumb steamed bun
CN108029955A (en) * 2017-12-29 2018-05-15 黄河三角洲京博化工研究院有限公司 A kind of selenium-rich steamed bun and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110973480A (en) * 2019-12-24 2020-04-10 巢湖市营养学会 Selenium-rich rye trehalose natural enzyme steamed cake and preparation method thereof
CN111000130A (en) * 2019-12-24 2020-04-14 巢湖市营养学会 Selenium-rich trehalose enzyme noodles and preparation method thereof
CN111000129A (en) * 2019-12-24 2020-04-14 巢湖市营养学会 Selenium-rich trehalose enzyme rice cake and preparation method thereof
CN111165537A (en) * 2019-12-24 2020-05-19 巢湖市营养学会 Selenium-rich trehalose low-temperature fermented bread and preparation method thereof
CN111227228A (en) * 2020-01-11 2020-06-05 周海涛 Selenium-rich sucrose-free nutritional pill and preparation method thereof

Similar Documents

Publication Publication Date Title
CN109998027A (en) A kind of selenium-rich ferment nourishing steamed bread and preparation method thereof
KR101896372B1 (en) The method of manufacturing natural sourdough starter using rice and yeast rice
CN102487971B (en) Super soft bread and processing method thereof
CN105815414A (en) Quinoa cookie and preparation method for same
CN101461395A (en) Muffins and method for producing the same
CN105341091A (en) Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof
CN110101001A (en) A kind of 3D- whole wheat powder producing method and application
CN105379813A (en) Guangdong amorphophallus albus and blueberry stuffed mooncakes
KR101402079B1 (en) Method for preparation of functional walnut steamed bread having blueberry
CN113229309A (en) Hemerocallis fulva flower flaky pastry and preparation method thereof
CN104430699A (en) Pleurotus eryngii pumpkin health care bread making method
CN107372710A (en) A kind of selenium-rich black soya bean Taigu cake and its preparation technology
CN1324987C (en) Series health-care food contg. Chinese wolfberry and barley
CN105285701A (en) Production method of nutrient seven-color fruit and vegetable steamed stuffed buns
CN101869262A (en) Cooked wheaten food made by utilizing medical edible fungal hypha material and method thereof
KR101722255B1 (en) The method of manufacturing natural sourdough starter using rice and yeast rice
CN103598286A (en) Jiaogulan nutrient health bread
CN105341087A (en) Beauty-maintaining bread by utilizing roses and chayote and preparation method thereof
RU2439995C1 (en) "filippok" bread production method
CN105341066A (en) Health-care bread and preparation method thereof
CN101606712B (en) Herbal addition agent of daily health-care food and application thereof
CN108703186A (en) A kind of mushroom moon cake and preparation method thereof
CN103583628A (en) Blueberry leaf nutrition and health care bread
CN110236098A (en) Nutrition ganoderma lucidum polysaccharide steamed sponge cake and preparation method thereof
KR20040072060A (en) Making method of persimmon power and this adding bread

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20190712