CN110892968A - Flour pre-fermentation technology-based health-care steamed bun making method - Google Patents
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- CN110892968A CN110892968A CN201911197078.6A CN201911197078A CN110892968A CN 110892968 A CN110892968 A CN 110892968A CN 201911197078 A CN201911197078 A CN 201911197078A CN 110892968 A CN110892968 A CN 110892968A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 83
- 238000000855 fermentation Methods 0.000 title claims abstract description 54
- 230000004151 fermentation Effects 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 235000008429 bread Nutrition 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000004744 fabric Substances 0.000 claims abstract description 13
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims description 20
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 16
- 235000010855 food raising agent Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 12
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 9
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 229920001184 polypeptide Polymers 0.000 abstract description 5
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 5
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 239000004382 Amylase Substances 0.000 abstract description 3
- 102000013142 Amylases Human genes 0.000 abstract description 3
- 108010065511 Amylases Proteins 0.000 abstract description 3
- 239000005715 Fructose Substances 0.000 abstract description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 3
- 229930091371 Fructose Natural products 0.000 abstract description 3
- 108091005804 Peptidases Proteins 0.000 abstract description 3
- 239000004365 Protease Substances 0.000 abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019418 amylase Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 229940100445 wheat starch Drugs 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004898 kneading Methods 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for making health-care steamed bread based on flour pre-fermentation technology, which comprises the following steps: the method comprises the following raw materials in parts by weight: 2400-2600 parts of flour, 80-90 parts of water, 8-11 parts of yeast, 95-110 parts of flour pre-fermentation liquor and 700-800 parts of mashed potato are poured into a dough mixer to be kneaded into smooth dough, then the dough is cut into strips by a knife and added into a steamed bun forming machine to be made into green steamed bun blanks, the green steamed bun blanks are placed on a steamer cloth, then the steamer is placed into a proofing chamber with the temperature of 35-38 ℃, the proofing time is 40-60 minutes, and finally the green steamed bun blanks are steamed in a pot for 20 minutes to obtain the health-care steamed buns. The core of the invention is that on the basis of traditional steamed bread making, a flour pre-fermentation technology is added, the flour is subjected to long-time pre-fermentation, protease produced by fermentation decomposes wheat protein, and is converted into polypeptide, amino acid and flavor substances, so that the steamed bread is endowed with fragrance; the amylase produced by fermentation decomposes wheat starch to produce biological fructose, and the steamed bread is sweet.
Description
Technical Field
The invention relates to the technical field of steamed bun making, in particular to a making method of health-care steamed buns based on flour pre-fermentation technology.
Background
The wheaten food is staple food indispensable in people's life, the quality and quality of wheaten food such as steamed bread directly influence people's appetite and health, current steamed bread often has the problem of taste singleness, some steamed bread are for improving the taste, increase some auxiliary materials in the preparation, lead to its long-term consumption, influence people's health, and some steamed bread are for giving self health care characteristic, have reduced edible taste, make the audience very little, hardly accepted by masses.
Disclosure of Invention
The invention aims to avoid the defects in the prior art and provides a method for making health-care steamed bread based on flour pre-fermentation technology, so that the defects in the prior art are effectively overcome.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for making health steamed bread based on flour pre-fermentation technology comprises the following steps:
the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 18-23 parts of aroma-producing yeast, 180-220 parts of bacillus and 18-23 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;
step two: the method comprises the following raw materials in parts by weight: putting 550 parts of flour 470, 2300 parts of water 1800 and 5-7 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then fermenting at 27-30 ℃, stirring once after 48 hours, continuing to stir once after 24 hours, then stirring again, sealing the opening of the container by using a preservative film, and finally completing the fermentation work after 24 hours to obtain flour pre-leavening liquid;
step three: the method comprises the following raw materials in parts by weight: 2400-;
step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.
Further, the flour preposed leavening agent is composed of the following raw materials in parts by weight: 20 parts of aroma-producing yeast, 200 parts of bacillus and 20 parts of food-grade calcium carbonate.
Further, the flour pre-fermentation broth is prepared from the following raw materials in parts by mass: 500 parts of flour, 2000 parts of water and 6 parts of flour pre-leavening agent.
Further, the health-care steamed bread is composed of the following raw materials in parts by weight: 2500 parts of flour, 85 parts of water, 10 parts of yeast, 100 parts of flour pre-fermentation liquor and 750 parts of mashed potato.
Further, the preparation method of the mashed potato comprises the following steps: cleaning potato, peeling, steaming for 20-30 min, taking out, cooling, and mechanically mashing into mashed potato.
The technical scheme of the invention has the following beneficial effects: the core of the invention is that on the basis of traditional steamed bread making, a flour pre-fermentation technology is added, the flour is subjected to long-time pre-fermentation, protease produced by fermentation decomposes wheat protein, and is converted into polypeptide, amino acid and flavor substances, so that the steamed bread is endowed with fragrance; the amylase generated by fermentation decomposes wheat starch to generate biological fructose, so that the steamed bread is sweet; the collagen produced by fermentation binds flour molecules together, so that the glutinosity is produced, and the steamed bread is chewy and chewy. The flour is converted into health products by the flour pre-fermentation technology through long-time fermentation, wherein the flour pre-fermentation technology comprises the following steps: vitamin B12, vitamin C, polypeptide, amino acid calcium, collagen and the like are added into the steamed bread, and the cheap health-care steamed bread is produced by using common flour.
Detailed Description
The following examples further describe embodiments of the present invention in detail. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "connected" and "connected" are to be interpreted broadly, e.g., as being fixed or detachable or integrally connected; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example 1
A method for making health steamed bread based on flour pre-fermentation technology comprises the following steps:
the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 20 parts of aroma-producing yeast, 200 parts of bacillus and 20 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;
step two: the method comprises the following raw materials in parts by weight: putting 500 parts of flour, 2000 parts of water and 6 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then putting the container in an environment with the temperature of 27-30 ℃ for fermentation, stirring once after 48 hours, stirring again after 24 hours, then sealing the opening of the container by a preservative film, and finally completing the fermentation work after 24 hours to obtain the flour pre-leavening liquid;
step three: the method comprises the following raw materials in parts by weight: 2500 parts of flour, 85 parts of water, 10 parts of yeast, 100 parts of flour pre-fermentation liquor and 750 parts of mashed potato are poured into a dough mixer to be kneaded into smooth dough until the dough does not stick to the machine, and the dough kneading is stopped;
step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.
Example 2
A method for making health steamed bread based on flour pre-fermentation technology comprises the following steps:
the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 18 parts of aroma-producing yeast, 220 parts of bacillus and 18 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;
step two: the method comprises the following raw materials in parts by weight: putting 470 parts of flour, 2300 parts of water and 7 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then putting the container in an environment with the temperature of 27-30 ℃ for fermentation, stirring once after 48 hours, stirring again after 24 hours, then sealing the opening of the container by a preservative film, and finally completing the fermentation work after 24 hours to obtain flour pre-leavening liquid;
step three: the method comprises the following raw materials in parts by weight: 2400 parts of flour, 80 parts of water, 8 parts of yeast, 110 parts of flour pre-fermentation liquor and 700 parts of mashed potatoes are poured into a dough mixer to be kneaded into smooth dough until the dough does not stick to the machine, and the dough kneading is stopped;
step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.
Example 3
A method for making health steamed bread based on flour pre-fermentation technology comprises the following steps:
the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 23 parts of aroma-producing yeast, 220 parts of bacillus and 23 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;
step two: the method comprises the following raw materials in parts by weight: placing 550 parts of flour, 2300 parts of water and 5 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then placing the container in an environment with the temperature of 27-30 ℃ for fermentation, stirring once after 48 hours, continuing stirring once after 24 hours, then sealing the opening of the container by using a preservative film, and finally completing fermentation after 24 hours to obtain flour pre-leavening liquid;
step three: the method comprises the following raw materials in parts by weight: 2600 parts of flour, 90 parts of water, 11 parts of yeast, 95 parts of flour pre-fermentation liquor and 800 parts of mashed potato are poured into a dough mixer to be kneaded into smooth dough until the dough does not stick to the machine, and the dough kneading is stopped;
step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.
Example 4
A method for making health steamed bread based on flour pre-fermentation technology comprises the following steps:
the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 18 parts of aroma-producing yeast, 180 parts of bacillus and 23 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;
step two: the method comprises the following raw materials in parts by weight: putting 570 parts of flour, 1800 parts of water and 5 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then putting the container in an environment with the temperature of 27-30 ℃ for fermentation, stirring once after 48 hours, stirring again after 24 hours, sealing the opening of the container by a preservative film, and finally completing the fermentation work after 24 hours to obtain the flour pre-leavening liquid;
step three: the method comprises the following raw materials in parts by weight: 2600 parts of flour, 80 parts of water, 11 parts of yeast, 110 parts of flour pre-fermentation liquor and 800 parts of mashed potato are poured into a dough mixer to be kneaded into smooth dough until the dough does not stick to the machine, and the dough kneading is stopped;
step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.
The aroma-producing yeast can be selected from Saccharomyces rouxii, Torulopsis montevigata, etc., and the Bacillus can be selected from Bacillus subtilis.
Compared with the common steamed bread, the health-care steamed bread prepared by the flour pre-fermentation technology has the following advantages:
1. natural white, smooth and fine, and regular body shape;
2. has fermented fragrance and strong wheat fragrance;
3. the elasticity is good, the mouth is strong, and the chewing resistance is realized;
4. has sweet taste.
The core of the invention is that on the basis of traditional steamed bread making, a flour pre-fermentation technology is added, the flour is subjected to long-time pre-fermentation, protease produced by fermentation decomposes wheat protein, and is converted into polypeptide, amino acid and flavor substances, so that the steamed bread is endowed with fragrance; most importantly, the traditional common staple food steamed bread is changed into the health-care steamed bread, a practical and reliable method is provided for the health care of the people entering the family, the method is a social progress, the function that the steamed bread only appetizes hunger and is monotonous is broken through for thousands of years, the steamed bread is prepared by the flour pre-fermentation technology, the delicious food and the health care are combined into one, a method is found for 'healthy Chinese 2030', and the health-care product is cheap and can be accepted by the public.
The amylase generated by fermentation decomposes wheat starch to generate biological fructose, so that the steamed bread is sweet;
the microbial thallus is decomposed to generate collagen which is a product for sticking breath in water, and the collagen sticks flour molecules together to form the colloid, so that the steamed bun stuffed with the flour has chewy mouth and is chewy;
the collagen also seals gaps among flour molecules, so that the steamed bread crust is bright, fine and elastic;
VB12 and VC for enriching blood, VK2 for growing bones, polypeptide, amino acid and the like generated by fermentation promote the health of people.
The embodiments of the present invention have been presented for purposes of illustration and description, and are not intended to be exhaustive or limited to the invention in the form disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiment was chosen and described in order to best explain the principles of the invention and the practical application, and to enable others of ordinary skill in the art to understand the invention for various embodiments with various modifications as are suited to the particular use contemplated.
Claims (5)
1. A method for making health-care steamed bread based on flour pre-fermentation technology is characterized by comprising the following steps:
the method comprises the following steps: the method comprises the following raw materials in parts by weight: uniformly mixing 18-23 parts of aroma-producing yeast, 180-220 parts of bacillus and 18-23 parts of food-grade calcium carbonate to obtain a flour pre-leavening agent;
step two: the method comprises the following raw materials in parts by weight: putting 550 parts of flour 470, 2300 parts of water 1800 and 5-7 parts of flour pre-leavening agent into a container, mixing and stirring until no flour lumps exist, then fermenting at 27-30 ℃, stirring once after 48 hours, continuing to stir once after 24 hours, then stirring again, sealing the opening of the container by using a preservative film, and finally completing the fermentation work after 24 hours to obtain flour pre-leavening liquid;
step three: the method comprises the following raw materials in parts by weight: 2400-;
step four: cutting the dough in the third step into strips by a knife, adding into a steamed bun forming machine to prepare a steamed bun green body, placing on a steamer cloth, then placing the steamer cloth in a proofing chamber at 35-38 ℃ for 40-60 minutes, and finally steaming in a pot for 20 minutes to obtain the health-care steamed bun.
2. The making method of the health-care steamed bun based on the flour pre-fermentation technology as claimed in claim 1, wherein the flour pre-fermentation agent is composed of the following raw materials in parts by weight: 20 parts of aroma-producing yeast, 200 parts of bacillus and 20 parts of food-grade calcium carbonate.
3. The making method of the health-care steamed bun based on the flour pre-fermentation technology as claimed in claim 1, wherein the flour pre-fermentation liquor is composed of the following raw materials in parts by mass: 500 parts of flour, 2000 parts of water and 6 parts of flour pre-leavening agent.
4. The making method of the health steamed bun based on the flour pre-fermentation technology, as claimed in claim 1, wherein the health steamed bun is composed of the following raw materials in parts by mass: 2500 parts of flour, 85 parts of water, 10 parts of yeast, 100 parts of flour pre-fermentation liquor and 750 parts of mashed potato.
5. The making method of the health-care steamed bun based on the flour pre-fermentation technology as claimed in claim 1, wherein the making method of the mashed potatoes is as follows: cleaning potato, peeling, steaming for 20-30 min, taking out, cooling, and mechanically mashing into mashed potato.
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| CN114304488A (en) * | 2022-02-08 | 2022-04-12 | 广东兆龙生物科技有限公司 | Fermentation liquor of edible wheat flour |
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2019
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| Title |
|---|
| 张笑笑等: "马铃薯泥馒头的研制", 《粮食加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304488A (en) * | 2022-02-08 | 2022-04-12 | 广东兆龙生物科技有限公司 | Fermentation liquor of edible wheat flour |
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