阅读说明：本技术 一种鸡油菌马铃薯馒头及其制备方法 (Chicken-oil fungus potato steamed bread and preparation method thereof ) 是由 王雪波 花旭斌 邱勇 李璐 胡建平 史碧波 于 2020-08-13 设计创作，主要内容包括：本发明公开了一种鸡油菌马铃薯馒头及其制备方法,包括：(1)鸡油菌粉末烘烤：将鸡油菌粉末通过烤箱烘烤,至鸡油菌粉末颜色变黄为止；(2)干酵母活化：在温水中加入白糖和干酵母,并搅拌、放置,当表面有泡沫悬浮为止,制得活化后的干酵母；(3)和面：将中筋面粉、烘烤后的鸡油菌粉末、马铃薯全粉和添加剂放入盆中或和面机中,一边加入水一边和面,直至面粉有一定的粘度为止；(4)醒发、揉搓成型：将和好的面团进行发酵,直至发酵达到约原体积两倍大、并且手指按压面团表面能较快恢复,然后取出面团揉均至面团内气孔更细小均匀；最后揉搓成长条状,切割成几个小段,将小段揉捏制成馒头基本形状；本发明具有很高的经济价值和现实意义。(The invention discloses a chicken fat fungus potato steamed bread and a preparation method thereof, wherein the preparation method comprises the following steps: (1) baking the chanterelle powder: baking the chanterelle powder by an oven until the chanterelle powder turns yellow; (2) activating dry yeast: adding white sugar and dry yeast into warm water, stirring, standing until there is foam suspension on the surface to obtain activated dry yeast; (3) kneading: putting the plain flour, the baked chanterelle powder, the whole potato powder and the additive into a basin or a dough mixer, adding water and kneading until the flour has certain viscosity; (4) fermenting, kneading and forming: fermenting the well-mixed dough until the fermentation is about twice as large as the original volume and the surface of the dough can be quickly recovered by pressing the dough with fingers, and then taking out the dough and kneading until the air holes in the dough are smaller and uniform; finally, kneading the steamed bun into long strips, cutting the long strips into a plurality of small sections, and kneading the small sections into the basic shape of the steamed bun; the invention has high economic value and practical significance.)

1. A preparation method of a chicken fat fungus potato steamed bun is characterized by comprising the following steps:

(1) baking the chanterelle powder: baking the chanterelle powder by an oven until the chanterelle powder turns yellow;

(2) activating dry yeast: adding white sugar and dry yeast into warm water, stirring, standing until there is foam suspension on the surface to obtain activated dry yeast;

(3) kneading: putting the plain flour, the baked chanterelle powder, the whole potato powder and the additive into a basin or a dough mixer, adding water and kneading until the flour has certain viscosity;

(4) fermenting, kneading and forming: fermenting the well-mixed dough until the fermentation is about twice as large as the original volume and the surface of the dough can be quickly recovered by pressing the dough with fingers, and then taking out the dough and kneading until the air holes in the dough are smaller and uniform; finally, the steamed bun is kneaded into a long strip shape, cut into a plurality of small sections, and kneaded into the basic shape of the steamed bun.

2. The method of manufacturing according to claim 1, further comprising:

(5) and (3) cooking: feeding cold water into the pot, boiling with strong fire for a certain time, boiling with slow fire for a certain time, and turning off fire for a certain time before uncovering.

3. The method according to claim 2, wherein the cooking time with strong fire in the step (5) is 20min, the cooking time with slow fire is 5min, and the cooking time with slow fire is 3 min.

4. The method according to claim 1, wherein the method for preparing the chanterelle powder in the step (1) comprises the steps of:

(11) cleaning a crushing tank of a crusher by using clean dry gauze before adding the dried chanterelle so as to avoid the influence caused by residual powder;

(12) pulverizing dried chanterelle by pulverizer for 1-2min to obtain chanterelle powder of 300-400 meshes.

5. The preparation method according to claim 1, wherein the step (1) is specifically: the oven was preheated to 130 ℃, 10g of the pulverized chanterelle powder was weighed and baked for 2min by the preheated oven.

6. The method according to claim 1, wherein the temperature of the warm water in the step (2) is 30 to 33 ℃, and the standing time is 15 to 20 min.

7. The method according to claim 1, wherein the additives in the step (3) comprise common salt, activated dry yeast and white granulated sugar.

8. The method according to claim 1, wherein the fermentation time in the step (4) is 2 hours and the fermentation temperature is 30 ℃.

9. Steamed bread prepared from the above chicken fat fungus and potato according to any one of claims 1-8.

10. The chicken fat fungus potato steamed bread of claim 9, which comprises the following raw materials in percentage by weight: 10% of chanterelle powder, 15% of potato flour and 75% of plain flour.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a chicken fat fungus potato steamed bun and a preparation method thereof.

Background

Chanterelle (Cantharellus cibarius Fr.) also named as Flavobacterium sp. The fungus has strong fragrance due to unique dried apricot taste, is golden yellow and pleasant like chicken oil, is delicious, tasty, tender and fine in quality and rich in nutrition, has a fruiting body containing a plurality of vitamins and mineral elements, is one of four major fungi in the world, is deeply favored by all parts of the world, particularly European countries, has high and complete protein content, and contains 8 amino acids necessary for human bodies. Research shows that the chanterelle is beneficial to organs such as liver, lung, intestine, stomach and the like, and can also be used for beautifying, slimming and the like.

Potatoes belong to solanaceae, and as tuber plants, the tuber main component is starch, but the proportion and the growth condition of the tuber main component are changed, but most of the tuber main component is rich in amylopectin, the protein content of the tuber main component is generally 1.6% -2.1%, most of the tuber main component can be dissolved in a salt solution, and the tuber main component has more lysine and tryptophan compared with other grains.

Nowadays, the chanterelle industry in China has potential value, however, the deep processing of the chanterelle on the market is very few, and the steamed bread is a food suitable for all ages and is a special fermented flour product in China, which has profound influence. If the chanterelle and the potatoes are blended into the steamed bread for production, the steamed bread can not only have special fragrance and taste, but also enable a human body to absorb full-value amino acids in the chanterelle and the potatoes. In addition, the research on the edible fungus steamed bread is less, and the staple food of potatoes is accelerated, so that the research on the steamed bread has high economic value and practical significance; meanwhile, the method has important significance for the full utilization of the chanterelle and the construction of the staple food of the potatoes.

At present, the potato is known as one of staple foods and can be seen in daily life, but the chanterelle is rarely mentioned in life, but the nutritive value of the chanterelle is not lost in the potato, and the chanterelle belongs to common strains in Liangshan as the potato, and the obtained ways are more; therefore, the development of the chicken fat fungus potato steamed bread is urgently needed by the food industry.

Disclosure of Invention

In view of the defects of the prior art, the invention discloses a chicken fat fungus potato steamed bun and a preparation method thereof, so as to improve the flavor of the steamed bun and improve the nutritional value of the steamed bun.

In order to achieve the purpose, the invention adopts the following technical scheme:

a preparation method of a chicken fat fungus potato steamed bun comprises the following steps:

(1) baking the chanterelle powder: baking the chanterelle powder by an oven until the chanterelle powder turns yellow;

(2) activating dry yeast: adding white sugar and dry yeast into warm water, stirring, standing until there is foam suspension on the surface to obtain activated dry yeast;

(3) kneading: putting the plain flour, the baked chanterelle powder, the whole potato powder and the additive into a basin or a dough mixer, adding water and kneading until the flour has certain viscosity;

(4) fermenting, kneading and forming: fermenting the well-mixed dough until the fermentation is about twice as large as the original volume and the surface of the dough can be quickly recovered by pressing the dough with fingers, and then taking out the dough and kneading until the air holes in the dough are smaller and uniform; finally, the steamed bun is kneaded into a long strip shape, cut into a plurality of small sections, and kneaded into the basic shape of the steamed bun.

As a further description of the above technical solution: the preparation method further comprises the following steps:

(5) and (3) cooking: feeding cold water into the pot, boiling with strong fire for a certain time, boiling with slow fire for a certain time, and turning off fire for a certain time before uncovering.

As a further description of the above technical solution: the cooking time with big fire in the step (5) is 20min, the cooking time with small fire is 5min, and the fire-off time is 3 min.

As a further description of the above technical solution: the preparation method of the chanterelle powder in the step (1) comprises the following steps:

(11) cleaning a crushing tank of a crusher by using clean dry gauze before adding the dried chanterelle so as to avoid the influence caused by residual powder;

(12) pulverizing dried chanterelle by pulverizer for 1-2min to obtain chanterelle powder of 300-400 meshes.

As a further description of the above technical solution: the step (1) is specifically as follows: the oven was preheated to 130 ℃, 10g of the pulverized chanterelle powder was weighed and baked for 2min by the preheated oven.

As a further description of the above technical solution: the temperature of the warm water in the step (2) is 30-33 ℃, and the standing time is 15-20 min.

As a further description of the above technical solution: the additives in the step (3) comprise salt, activated dry yeast and white granulated sugar.

As a further description of the above technical solution: the fermentation time in the step (4) is 2 hours, and the fermentation temperature is 30 ℃.

A chicken fat fungus potato steamed bun prepared according to any one of the above preparation processes.

As a further description of the above technical solution: the chicken fat fungus potato steamed bread comprises the following raw materials in percentage by weight: 10% of chanterelle powder, 15% of potato flour and 75% of plain flour.

The invention has the following beneficial effects:

according to the preparation method of the chicken fat fungus potato steamed bread, the better fermentation time is obviously shorter than that of the common steamed bread, the yeast utilization rate is high probably because the starch in the steamed bread is much larger, the fermentation is accelerated, and the condition that the viscosity of dough after fermentation is high easily caused by the respiration of the yeast and excessive moisture generated by decomposing the starch is effectively avoided. In addition, the steamed bread prepared by the invention belongs to low fat, is suitable for middle-aged and elderly people due to low heat, and is healthier due to the steamed products of the chanterelle and the potato, so that the steamed bread has higher market value.

Drawings

FIG. 1 is a graph showing the effect of baking temperature on the baking of chanterelle powder;

FIG. 2 is a graph showing the effect of roasting time on the effect of the roasting of chanterelle powder;

FIG. 3 is a graph showing the effect of the test on the ratio of chanterelle powder;

FIG. 4 is a graph showing the effect of the potato scale test;

FIG. 5 is a graph showing the effect of fermentation time.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.