CN106983068A - A kind of production method of black healthy steamed bun - Google Patents

Abstract

A method for producing black health-preserving steamed buns. (1) The main raw materials are 85-95% of wheat flour, 1-10% of black rice flour, 2-10% of black sesame powder and 1-10% of black fungus powder in terms of mass percentage. The mass ratio of black rice flour, black sesame powder and black fungus powder to wheat flour is 10~15:100; (2) For every 100g of main raw materials, add 1~2.5g of yeast, 2~5g of milk powder, 0.1~0.3g of salt, Improver 0.1~0.3g, baking powder 0.5~0.9g, stevioside 0.02~0.05g, xylitol 2~6g, water, etc.; (3) Mix the main raw materials and auxiliary materials, and knead the dough until the surface is smooth. Ferment at 40°C and humidity 70-80%, hand-molded and then placed in 35-45°C and humidity 75-85% to proof and steam. The product of the invention is rich in nutritional components, can increase people's appetite and has the function of health care.

Description

A kind of production method of black health-preserving steamed bread

technical field

The invention belongs to the technical field of food and relates to a production method of black health-preserving steamed buns.

Background technique

Steamed buns are one of the traditional foods that are deeply loved by the people of our country and have a history of more than two thousand years. In recent years, with the acceleration of people's life rhythm, steamed buns occupy an indispensable position in breakfast. Common steamed buns in the market have simple ingredients and single nutrition. Amino acid, if consumed for a long time, will cause the imbalance of nutrients in people's body. Modern nutritious breakfast requires the basic principle of "combination of grains, thickness, meat and vegetables, and variety". We plan to combine different foods and wheat flour to make modern steamed buns that are rich in nutrition, diverse, combine coarse and fine grains, and improve the dietary structure. This kind of steamed bun rarely appears in the market, and with the improvement of nutrition, people's demand for this kind of nutritious and healthy steamed bun is increasing day by day. Therefore, it is very practical to invent this health-preserving steamed bun.

Black food can regulate human physiological functions, stimulate endocrine, promote saliva secretion, benefit gastrointestinal digestion, enhance hematopoietic function, increase hemoglobin content, nourish skin and black hair, and also have functions such as delaying aging. This product combines black food and wheat flour to make a steamed bun that delays aging.

Studies have reported that black sesame has the functions of nourishing the liver and kidney, nourishing the brain and lungs, nourishing blood and blackening hair, strengthening bones and muscles, and anti-aging. It is a commonly used tonic. Modern studies have proved that black sesame is rich in oleic acid, linoleic acid, lecithin, vitamin E, protein, calcium, iron and other substances. Its oil content is as high as more than 50%, especially its partial content of vitamin E is the crown of plant food. It can prevent the harm of lipid peroxide to the human body, counteract or neutralize the accumulation of "free radicals" of aging substances in cells, and has the effect of delaying aging and prolonging life. In addition, it can reduce blood clots and prevent atherosclerosis and coronary heart disease. The colloidal adsorption of black fungus is strong, which can digest fiber and other substances, absorb intestinal residues, and play a role in cleaning the stomach and intestines. Black fungus also contains lecithin in nucleic acid and its lipid components. Modern scientific research shows that it has the effects of bodybuilding, anti-aging, and prolonging youth. Black rice has the functions of nourishing yin and kidney, invigorating the spleen and warming the liver, nourishing blood and Qi, increasing intelligence and nourishing the brain, enhancing metabolism, improving eyesight and promoting blood circulation, curing juvenile gray hair, and being used for pregnant women and parturients to nourish deficiency and maintain health. It has curative effect on anemia, high blood pressure, neurasthenia, chronic nephritis and other diseases. Vitamin B, (twice that of ordinary rice), B2, B6, B12, iron (seven times that of ordinary rice), calcium, phosphorus, selenium, magnesium, zinc and other trace elements are all higher than white rice. Therefore, we choose black rice, black fungus and black sesame as food accessories to match with wheat flour, and the black health-preserving steamed buns produced have a broad market demand.

Contents of the invention

The object of the invention is to provide a method for producing black health-preserving steamed buns.

The production method of the black health-preserving steamed bun of the present invention comprises the following steps.

(1) According to mass percentage, the main raw materials include: wheat flour 85~95%, black rice flour 1~10%, black sesame powder 2~10%, black fungus powder 1~10%. The mass ratio of black rice flour, black sesame flour and black fungus flour to wheat flour is 10:100~15:100.

(2) For every 100g of main raw materials, add auxiliary materials: yeast 1~2.5g, milk powder 2~5g, salt 0.1~0.3g, improver 0.1~0.3g, baking powder 0.5~0.9g, stevioside 0.02~0.05g, Xylitol 2~6g, water 50~60g.

(3) Take out the ingredients according to the ratio of the above-mentioned main raw materials and auxiliary materials, mix them evenly, knead the dough until the surface is smooth, put it in the temperature of 30~40℃ and the humidity of 70~80% for fermentation, after that, shape it by hand and put it in Proof at a temperature of 35-45°C and a humidity of 75-85%, and finally steam for 10-30 minutes to obtain black health-preserving steamed buns.

Preferably, according to mass percentage, main raw materials: black rice flour 1-5%, black sesame powder 2-6%, black fungus powder 1-5%, wheat flour is high-gluten wheat flour; black rice flour, black sesame powder and black fungus powder total The mass ratio of wheat flour to wheat flour is 11:100, and the black health-preserving steamed bun obtained after fermentation has the best taste. In addition, adding 9.5~10mg of selenium-enriched yeast, 0.1~0.2g of zinc-enriched yeast, and 1~2g of angel yeast to each 100g of main raw materials can make every 100g of steamed bread contain 11.565~12.173ug of selenium, 1.217~2.435mg of zinc, Fortify the selenium and zinc elements of black health steamed buns.

The beneficial effects of the present invention are: (1) The black health-preserving steamed buns produced by this method have the functions of regulating human body physiology, stimulating endocrine, promoting saliva secretion, benefiting gastrointestinal digestion and enhancing hematopoietic function, increasing hemoglobin content, and having skin nourishing and beautifying effects. It also has a variety of physiological functions such as anti-aging and other functions. (2) The black health-preserving steamed buns produced in this production are simple in process operation, short in production cycle and low in product cost, and are suitable for process-based large-scale production.

detailed description

The invention will be further illustrated by the following examples.

Example 1.

A black health-preserving steamed bun made from the following raw materials: 100g of high-gluten flour, 3.7g of black rice flour, 4.6g of black sesame powder, 2.7g of black fungus powder, 0.181g of zinc-enriched yeast, 0.011g of selenium-enriched yeast, and 1.14g of angel yeast g, milk powder 3.33g, salt 0.222g, improver 0.222g, baking powder 0.888g, stevia 0.044g, xylitol 5.328g, water 60g.

First, mix high-gluten flour, black rice flour, black sesame powder, and black fungus powder thoroughly, then add milk powder, salt, baking powder, stevia, xylitol and other ingredients, and mix well. Mix the yeast and the improver, activate it with 16g of warm water for 10 minutes, then put the yeast liquid and all the ingredients in the kneading machine and knead the dough for 30 minutes, then place it in a fermentation box with a temperature of 30°C and a relative humidity of 75% to ferment for 1 hour, and take out the dough Remove the air bubbles by hand and knead until it is formed. Put it in a proofing box with a temperature of 40°C and a relative humidity of 80% for 20 minutes. Take it out and steam it in a steamer for 20 minutes, then turn off the heat. Wait for 5 minutes for the steamed buns to come out.

Example 2.

A black health-preserving steamed bun made from the following raw materials: 105g high-gluten flour, 4g black rice flour, 5g black sesame powder, 3g black fungus powder, 0.194g zinc-enriched yeast, 0.012g selenium-enriched yeast, and 1.198g angel yeast , milk powder 3.5g, salt 0.234g, improver 0.234g, baking powder 0.936g, stevia 0.047g, xylitol 5.616g, water 66g.

First, mix high-gluten flour, black rice flour, black sesame powder, and black fungus powder thoroughly, then add milk powder, salt, baking powder, stevia, xylitol and other ingredients, and mix well. Mix the yeast and the improver, activate it with 20g of warm water for 12 minutes, then put the yeast liquid and all ingredients in the kneading machine and knead the dough for 35 minutes, then place it in a fermentation box with a temperature of 35°C and a relative humidity of 80% for 1.5 hours, and take it out Remove the air bubbles by hand and knead the dough until it is formed. Put it in a proofing box with a temperature of 45°C and a relative humidity of 85% for 23 minutes. Take it out and steam it in a steamer for 23 minutes.

Claims (3)

1. A production method of black health-preserving steamed bread is characterized in that comprising the following steps: (1) According to mass percentage, the main raw materials include: wheat flour 85~95%, black rice flour 1~10%, black sesame powder 2~10%, black fungus powder 1~10%; black rice flour, black sesame powder and black fungus powder The mass ratio of total mass to wheat flour is 10:100~15:100; (2) For every 100g of main raw materials, add auxiliary materials: yeast 1~2.5g, milk powder 2~5g, salt 0.1~0.3g, improver 0.1~0.3g, baking powder 0.5~0.9g, stevioside 0.02~0.05g, Xylitol 2~6g, water 50~60g; (3) Take out the ingredients according to the ratio of the above-mentioned main raw materials and auxiliary materials, mix them evenly, knead the dough until the surface is smooth, put it in the temperature of 30~40℃ and the humidity of 70~80% for fermentation, after that, shape it by hand and put it in Proof at a temperature of 35-45°C and a humidity of 75-85%, and finally steam for 10-30 minutes to obtain black health-preserving steamed buns. 2. The production method of black health-preserving steamed bread according to claim 1, characterized in that by mass percentage, the main raw materials are: black rice flour 1-5%, black sesame powder 2-6%, black fungus powder 1-5%, wheat flour It is high-gluten wheat flour; the mass ratio of black rice flour, black sesame flour and black fungus flour total amount to wheat flour is 11:100. 3. The production method of black health-preserving steamed bread according to claim 1, characterized in that 9.5-10 mg of selenium-enriched yeast, 0.1-0.2 g of zinc-enriched yeast, and 1-2 g of angel yeast are added to 100 g of the main raw materials.