CN106036441A - Health-care soft steamed okra buns and preparation method thereof - Google Patents

Abstract

The invention provides okra health-care soft-noodle steamed bread and a preparation method thereof. The okra health-care soft-noodle steamed bun is made of the following raw materials in parts by weight: 450-550 parts of all-purpose flour, 80-120 parts of okra meat, 70-85 parts of white sugar, 1-3 parts of salt, and 3-5 parts of dry yeast , 170~190 parts of water, 0.5~1 part of baking soda, 3~8 parts of baking powder, 15~25 parts of lard. The present invention adds okra to the steamed buns and optimizes the formula of the steamed buns, which not only improves the health care effect of the steamed buns, but also adds new flavor characteristics. It effectively fuses the okra and the ingredients of the steamed buns, while retaining the original flavor of the steamed buns. The flavor of the okra can be better integrated into the flavor characteristics of the okra, taking into account the nutrition and taste.

Description

A kind of okra health-care soft-noodle steamed bread and preparation method thereof

technical field

The invention relates to the field of food technology, and more specifically, relates to an okra health-care soft-noodle steamed bun and a preparation method thereof.

Background technique

Steamed buns, also known as steamed buns or steamed buns, are one of the traditional noodles of the Han nationality in China. They are the main food of people in wheat-producing areas in northern China. They are also popular in the south, where they are generally used for breakfast. According to different flavors and tastes, it can be divided into: northern hard-faced steamed buns, soft northern steamed buns, and southern soft-faced steamed buns.

Most southerners take rice as their daily staple food, and steamed buns as a supplementary staple food. Southern soft noodle steamed buns are whiter in color than northern steamed buns, and most of them have added flavors, such as sweetness, milk, and meat. Nutrition-enhanced steamed buns have become a consumption hotspot in southern China.

Okra, also known as okra, coffee ambrette, commonly known as croissants and eggplants, is called "plant gold golden okra" by Americans, and it is a good medicine for lowering blood sugar. It is rich in vitamin A, vitamin B, vitamin C, iron, potassium, phosphorus, zinc, calcium and other trace elements, and the protein content is as high as 15-26%, carbohydrates are 6.4%, fat is 2%, and cellulose is 1%. One hundred grams can provide 150 kilojoules of heat. Okra has the effects of enhancing physical endurance, anti-fatigue, and strengthening the kidneys. Many countries regard it as a tonic for men's yang, a "drug" for the elderly to strengthen kidneys and tonify deficiency, an additive and substitute for coffee, and it has outstanding therapeutic effects and is favored.

Adding okra to southern soft-noodle steamed buns can not only improve the health benefits of southern soft-noodle steamed buns, but also add new flavor characteristics to meet the needs of different groups of people and enrich the types of southern soft-noodle steamed buns. When adding okra to steamed buns, it is necessary to consider the fusion of okra and steamed buns, taking into account both nutrition and taste, so it is necessary to optimize the formula of steamed buns.

Contents of the invention

The object of the present invention is to provide okra health-care soft-noodle steamed buns. The okra health-care soft-noodle steamed buns not only have the unique flavor of okra, but also well retain the proper flavor of the steamed buns, taking into account the nutrition and taste of the steamed buns.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

An okra health-care soft-faced steamed bun is made from the following raw materials in parts by weight: 450-550 parts of all-purpose flour, 80-120 parts of okra meat, 70-85 parts of white sugar, 1-3 parts of salt, and 3-5 parts of dry yeast 170~190 parts of water, 0.5~1 part of baking soda, 3~8 parts of baking powder, 15~25 parts of lard.

The present invention adds okra to steamed buns and optimizes the formula of steamed buns, which not only improves the health care effect of steamed buns, but also adds new flavor characteristics, and at the same time effectively fuses okra and steamed buns to preserve the original ingredients of steamed buns. The flavor of the okra can be better integrated into the flavor characteristics of the okra, taking into account the nutrition and taste.

Preferably, the okra health-care soft-noodle steamed bread is made of the following raw materials in parts by weight: 480-500 parts of all-purpose flour, 100-120 parts of okra meat, 75-80 parts of sugar, 2-3 parts of salt, 3 parts of dry yeast ~4 parts, water 170~180 parts, baking soda 0.5~0.75 parts, baking powder 3~5 parts, lard 20~25 parts.

More preferably: 500 parts of all-purpose flour, 100 parts of okra meat, 75 parts of sugar, 1.5 parts of salt, 4 parts of dry yeast, 170 parts of water, 0.75 parts of baking soda, 5 parts of baking powder, and 20 parts of lard.

Preferably, the ratio of the amount of the okra meat to the all-purpose flour is 1:4~6.

Preferably, the ratio of the amount of the okra meat to the sugar is 1.3-1.5:1.

Another object of the present invention is to provide the preparation method of the above-mentioned okra health-care soft noodle steamed bread, which comprises the following steps:

S1. Preparation of okra juice: add okra meat to water, the amount of water added is 50%~70% of the total water amount, boil in water for 4~5 minutes, squeeze the juice, filter to obtain okra juice;

S2. Dough kneading process: mix okra juice, sugar, salt, baking soda, and the remaining water, stir until the sugar dissolves, add all-purpose flour, yeast, baking powder, and stir; finally add lard, stir to obtain dough;

S3. Fermentation process: Ferment the dough under the conditions of relative humidity of 70-75% and temperature of 30-35°C;

S4. Forming process: dividing and forming the fermented dough;

S5. Proofing process: the formed dough is naturally proofed, and the proofing time is generally 20 to 25 minutes;

S6. Maturing process: Steam the proofed dough to get steamed buns.

Okra has a certain astringency, so it is very important to remove the astringency of okra. Boiling the okra meat can effectively remove its astringent taste, but the boiling time is very critical. If the boiling time is too short, the astringent taste cannot be effectively removed; and if the boiling time is too long, most of the active substances of the okra will be lost. Live, can not work better with the ingredients of the steamed bread itself in the subsequent fermentation steps, reducing the proper taste and flavor.

The fermentation process is an important process for the production of steamed bread flavor substances. The inventors found that by fermenting at a relative humidity of 70-75%, under this fermentation condition, the ingredients of the okra juice and the steamed bread itself can be better integrated.

Further, in the step S1, the okra meat is added to water, the amount of water added is 50% to 70% (preferably 60%) of the total water amount, boiled for 5 minutes, squeezed, filtered, Get okra juice.

Further, in the step S2, mix okra juice, sugar, salt, baking soda, and water, stir until the sugar dissolves, add all-purpose flour, and the amount of all-purpose flour added is 60% to 80% of the total all-purpose flour. %, add yeast and baking powder, and stir; then add the remaining all-purpose flour, and stir; finally add lard, stir, and get a dough. Adding the all-purpose flour step by step can effectively mix the ingredients evenly.

Furthermore, the amount of the added all-purpose flour is 70% of the total amount of all-purpose flour.

Further, in the step S4, the fermented dough is repeatedly kneaded until there are no air bubbles in the dough, and then divided and shaped.

Further, in the step S6, the steaming conditions are: steam in a steamer with boiling water for 20 minutes, turn off the heat, and open the lid after 5 minutes.

Further, in the step S5, the conditions for the natural proofing are: the proofing temperature is 40° C., and the relative humidity of proofing is 85%.

Compared with prior art, the beneficial effect of the present invention is:

The present invention adds okra to steamed buns and optimizes the formula of steamed buns, which not only improves the health care effect of steamed buns, but also adds new flavor characteristics. It effectively fuses okra with the ingredients of steamed buns, while retaining the original ingredients of steamed buns. The flavor of the okra can be better integrated into the flavor characteristics of the okra, taking into account the nutrition and taste.

detailed description

The present invention is further described in detail through the following specific examples. It should be understood that the specific examples described here are only used to explain the present invention, not to limit the present invention, and various changes can be made within the scope of the present invention.

Example 1

An okra health-care soft-noodle steamed bun is made from the following raw materials in parts by weight: 450 grams of all-purpose flour, 80 grams of okra meat, 85 grams of sugar, 1 gram of salt, 5 grams of dry yeast, 170 grams of water, and 1 gram of baking soda , 3 grams of baking powder, 25 grams of lard.

Its preparation method comprises the following steps:

S1. Preparation of okra juice: add okra meat to water, the amount of water added is 60% of the total water amount, boil for 5 minutes, squeeze the juice, and filter to obtain okra juice;

S2. Dough kneading process: mix okra juice, sugar, salt, baking soda, and water, stir until the sugar dissolves, add all-purpose flour, the amount of all-purpose flour added is 70% of the total all-purpose flour, add yeast, soak Flour and stir; then add the remaining all-purpose flour and stir; finally add lard and stir to get the dough;

S3. Fermentation process: Ferment the dough in a proofing box at a relative humidity of 75% and a temperature of 35°C for 30 minutes, until the dough is twice as large in volume and the internal honeycomb structure is uniform;

S4. Forming process: dividing and forming the fermented dough;

S5. Proofing process: the formed dough is naturally proofed for 20 minutes, the proofing temperature is 40°C, and the relative humidity of proofing is 85%;

S6. Maturing process: Put the proofed dough on the steamer, boil water on high heat, turn to low heat and steam for 20 minutes, turn off the heat, open the lid after 5 minutes, and you will get steamed buns.

Example 2

An okra health-care soft-noodle steamed bun is made from the following raw materials in parts by weight: 550 grams of all-purpose flour, 120 grams of okra meat, 70 grams of sugar, 3 grams of salt, 3 grams of dry yeast, 190 grams of water, and 0.5 grams of baking soda , 8 grams of baking powder, 15 grams of lard.

Its preparation method is identical with embodiment 1.

Example 3

An okra health-care soft-noodle steamed bun is made from the following raw materials in parts by weight: 480 grams of all-purpose flour, 120 grams of okra meat, 80 grams of sugar, 2 grams of salt, 4 grams of dry yeast, 180 grams of water, and 0.5 grams of baking soda , 4 grams of baking powder, 20 grams of lard.

Its preparation method is identical with embodiment 1.

Example 4

An okra health-care soft-noodle steamed bun is made from the following raw materials in parts by weight: 500 grams of all-purpose flour, 100 grams of okra meat, 75 grams of sugar, 1.5 grams of salt, 4 grams of dry yeast, 180 grams of water, and 0.75 grams of baking soda , 5 grams of baking powder, 20 grams of lard.

Its preparation method is identical with embodiment 1.

Example 5

The composition and consumption of the steamed bread prepared in this embodiment are the same as in Example 4, the difference lies in the preparation method:

Its preparation method comprises the following steps:

S1. Preparation of okra juice: add okra meat to water, the amount of water added is 60% of the total water amount, boil for 4 minutes, squeeze the juice, and filter to obtain okra juice;

S2. Dough kneading process: mix okra juice, sugar, salt, baking soda, and water, stir until the sugar dissolves, add all-purpose flour, the amount of all-purpose flour added is 70% of the total all-purpose flour, add yeast, soak Flour and stir; then add the remaining all-purpose flour and stir; finally add lard and stir to get the dough;

S3. Fermentation process: Ferment the dough in a proofing box at a relative humidity of 70% and a temperature of 35°C for 30 minutes, until the dough is twice as large in volume and the internal honeycomb structure is uniform;

S4. Forming process: dividing and forming the fermented dough;

S5. Proofing process: the formed dough is naturally proofed for 20 minutes, the proofing temperature is 40°C, and the relative humidity of proofing is 85%;

S6. Maturing process: Put the proofed dough on the steamer, boil water on high heat, turn to low heat and steam for 20 minutes, turn off the heat, open the lid after 5 minutes, and you will get steamed buns.

Comparative example 1

An okra health-care soft-noodle steamed bun is made from the following raw materials in parts by weight: 500 grams of all-purpose flour, 180 grams of okra meat, 75 grams of sugar, 1.5 grams of salt, 4 grams of dry yeast, 180 grams of water, and 0.75 grams of baking soda , 5 grams of baking powder, 20 grams of lard.

Its preparation method is identical with embodiment 1.

Comparative example 2

An okra health-care soft-noodle steamed bun is made from the following raw materials in parts by weight: 500 grams of all-purpose flour, 100 grams of okra meat, 50 grams of sugar, 1.5 grams of salt, 4 grams of dry yeast, 180 grams of water, and 0.75 grams of baking soda , 5 grams of baking powder, 20 grams of lard.

Its preparation method is identical with embodiment 1.

Comparative example 3

The components and consumption of the steamed bread prepared in this comparative example are the same as in Example 4, the difference lies in the preparation method:

Its preparation method comprises the following steps:

S1. Preparation of okra juice: add okra meat to water, the amount of water added is 50%~70% of the total water amount, squeeze the juice, and filter to obtain okra juice;

S2. Dough kneading process: mix okra juice, sugar, salt, baking soda, and water, stir until the sugar dissolves, add all-purpose flour, the amount of all-purpose flour added is 70% of the total all-purpose flour, add yeast, soak Flour and stir; then add the remaining all-purpose flour and stir; finally add lard and stir to get the dough;

S3. Fermentation process: Ferment the dough in a proofing box at a relative humidity of 75% and a temperature of 35°C for 30 minutes, until the dough is twice as large in volume and the internal honeycomb structure is uniform;

S4. Forming process: dividing and forming the fermented dough;

S5. Proofing process: the formed dough is naturally proofed for 20 minutes, the proofing temperature is 40°C, and the relative humidity of proofing is 85%;

S6. Maturing process: Put the proofed dough on the steamer, boil water on high heat, turn to low heat and steam for 20 minutes, turn off the heat, open the lid after 5 minutes, and you will get steamed buns.

Comparative example 4

The components and consumption of the steamed bread prepared in this comparative example are the same as in Example 4, the difference lies in the preparation method:

Its preparation method comprises the following steps:

S1. Preparation of okra juice: add okra meat to water, the amount of water added is 50%~70% of the total water amount, boil in water for 10 minutes, squeeze the juice, filter to obtain okra juice;

S2. Dough kneading process: mix okra juice, sugar, salt, baking soda, and water, stir until the sugar dissolves, add all-purpose flour, the amount of all-purpose flour added is 70% of the total all-purpose flour, add yeast, soak Flour and stir; then add the remaining all-purpose flour and stir; finally add lard and stir to get the dough;

S3. Fermentation process: Ferment the dough in a proofing box at a relative humidity of 85% and a temperature of 35°C for 30 minutes, until the dough is twice as large in volume and the internal honeycomb structure is uniform;

S4. Forming process: dividing and forming the fermented dough;

S5. Proofing process: the formed dough is naturally proofed for 20 minutes, the proofing temperature is 40°C, and the relative humidity of proofing is 85%;

S6. Maturing process: Put the proofed dough on the steamer, boil water on high heat, turn to low heat and steam for 20 minutes, turn off the heat, open the lid after 5 minutes, and you will get steamed buns.

taste test

Select 50 testers to evaluate the mouthfeel of the okra health-care soft-noodle steamed buns prepared in the above-mentioned examples and comparative examples. Including the coordination degree of okra flavor and the flavor of the steamed bun itself, fluffiness) these three aspects are evaluated, expressed by a value of 0~100, the higher the value, the better the evaluation of the corresponding aspect. The average value of the scores of 50 testers is counted, and the results are shown in Table 1:

Table 1

Okra flavor/min The flavor of steamed buns/min Overall taste/min Example 1 98 97 97 Example 2 95 96 97 Example 3 92 93 95 Example 4 89 91 92 Example 5 96 94 97 Comparative example 1 75 78 84 Comparative example 2 71 68 71 Comparative example 3 59 64 68 Comparative example 4 72 73 56

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, rather than limiting the implementation of the present invention. For those of ordinary skill in the art, on the basis of the above description, other changes or changes in different forms can also be made. It is not necessary and impossible to exhaustively list all the implementation manners here. All modifications, equivalent replacements and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the claims of the present invention.

Claims (10)

1. A okra health-care soft-noodle steamed bun, characterized in that it is made from raw materials comprising the following parts by weight: 450-550 parts of all-purpose flour, 80-120 parts of okra meat, 70-85 parts of white sugar, and 1-3 parts of salt , 3~5 parts of dry yeast, 170~190 parts of water, 0.5~1 part of baking soda, 3~8 parts of baking powder, 15~25 parts of lard. 2. The okra health-care soft-noodle steamed bun according to claim 1, characterized in that it is made from raw materials comprising the following parts by weight: 480-500 parts of all-purpose flour, 100-120 parts of okra meat, 75-80 parts of white sugar, 2~3 parts of salt, 3~4 parts of dry yeast, 170~180 parts of water, 0.5~0.75 parts of baking soda, 3~5 parts of baking powder, 20~25 parts of lard. 3. The okra health-care soft-noodle steamed bun according to claim 1, characterized in that the ratio of the amount of the okra meat to the all-purpose flour is 1:4~6. 4. The okra health-care soft-noodle steamed bun according to claim 1, characterized in that the amount of the okra meat and the sugar is 1.3-1.5:1. 5. A preparation method of the okra health-care soft noodle steamed bun according to any one of claims 1 to 4, characterized in that, comprising the following steps: S1. Preparation of okra juice: add okra meat to water, the amount of water added is 50%~70% of the total water amount, boil in water for 4~5 minutes, squeeze the juice, filter to obtain okra juice; S2. Dough kneading process: mix okra juice, sugar, salt, baking soda, and the remaining water, stir until the sugar dissolves, add all-purpose flour, yeast, baking powder, and stir; finally add lard, stir to obtain dough; S3. Fermentation process: Ferment the dough under the conditions of relative humidity of 70-75% and temperature of 30-35°C; S4. Forming process: dividing and forming the fermented dough; S5. Proofing process: the formed dough is naturally proofed; S6. Maturing process: Steam the proofed dough to get steamed buns. 6. The preparation method according to claim 5, characterized in that, in the step S1, the okra meat is added to water, and the amount of water added is 50% to 70% of the total water amount, and boiled for 5 minutes , squeeze the juice and filter to obtain the okra juice. 7. The preparation method according to claim 5, characterized in that, in the step S2, mix okra juice, sugar, salt, baking soda, and the remaining water, stir until the sugar dissolves, add all-purpose flour, add all-gluten The amount of flour used is 60% to 80% of the total amount of all-purpose flour. Add yeast and baking powder and stir; then add the remaining all-purpose flour and stir; finally add lard and stir to obtain a dough. 8. preparation method according to claim 7, is characterized in that, the consumption of described adding all-purpose flour is 70% of the consumption of total all-purpose flour. 9. The preparation method according to claim 5, characterized in that, in the step S6, the steaming conditions are: steam in a steamer with boiling water for 20 minutes, turn off the heat, and open the cover after 5 minutes. 10. The preparation method according to claim 5, characterized in that, in the step S5, the conditions for the natural proofing are: the proofing temperature is 40° C., and the relative humidity of proofing is 85%.