阅读说明：本技术 一种面点产品发酵蒸制配方及生产工艺 (Formula and production process for fermenting and steaming pastry product ) 是由 李栋梁 李淮南 杨付珍 林桂勇 祝步军 黄东兴 阳先 陈永龙 于 2021-09-24 设计创作，主要内容包括：本发明公开了一种面点产品发酵蒸制配方,其原料按重量份比包括：小麦面粉45—60份、山药泥4—8份、茯苓4—8份、芡实4—8份、莲子4—8份、白糖4—8份、菠菜汁20—30份、酵母粉0.2—0.8份,本发明在面点中增加了菠菜汁,具有菠菜味道,并且由于配方山药、茯苓、芡实及莲子的存在,额外增添了特殊风味及营养,从而兼顾了口感与营养两方面,适合现代食品的发展,特别适合现代都市生活的人群,适合家庭自制,可以调理人体的脾胃功能,同时采用特殊的发酵工艺蒸煮出来的面点,口感更好。(The invention discloses a pastry product fermentation and steaming formula which comprises the following raw materials in parts by weight: the pastry is prepared by adding spinach juice into pastry, has spinach taste, is particularly suitable for people living in modern cities, is suitable for home-making, can regulate the spleen and stomach functions of human bodies, and is also suitable for pastry steamed by adopting a special fermentation process, so that the pastry has better taste.)

1. A pastry product fermentation steaming formula is characterized by comprising the following raw materials in parts by weight: 45-60 parts of wheat flour, 4-8 parts of yam paste, 4-8 parts of poria cocos, 4-8 parts of gordon euryale seed, 4-8 parts of lotus seed, 4-8 parts of white sugar, 20-30 parts of spinach juice and 0.2-0.8 part of yeast powder.

2. The process of claim 1 for producing a fermented steamed formula of a pastry product, comprising the steps of:

(1) taking fresh Chinese yam, cleaning and cutting the Chinese yam, and putting the Chinese yam into a steam box for steaming;

(2) adding the tuckahoe, the gordon euryale seed and the lotus seed into water according to the proportion and cooking;

(3) pouring the food materials obtained in the steps (1) and (2) into a stirrer together, adding a proper amount of white sugar, and stirring into a paste for later use;

(4) fully mixing the wheat flour, the spinach juice and the yeast according to the weight ratio, and stirring to form a pastry embryo;

(5) cutting the pastry embryo obtained in the step (4) into pastry blocks with the side length of about 10 cm, then fermenting the pastry embryo for 50 minutes, injecting the paste in the step (3) into the pastry embryo to manufacture a pastry core, then sending the pastry core into a steam box to steam for 10 minutes, and finishing the steam cooking when the central temperature of the pastry embryo in the steam box is 85 ℃ for 3 minutes;

(6) and (5) quickly cooling the cooked wheaten food cooked in the step (5), and sending the cooled wheaten food into a freezing chamber for quick freezing.

Technical Field

The invention relates to the field of food, in particular to a formula and a production process for fermenting and steaming a pastry product.

Background

The wheaten food has various health-care functions of easy digestion, spleen strengthening, stomach nourishing and the like. The stomach illness can be relieved by eating the cooked wheaten food frequently, and the cooked wheaten food is particularly beneficial to the health of the old after being eaten for a long time. The steamed bread is a traditional wheaten food, at present, the refined flour is mainly used for making the steamed bread, various steamed breads added with coarse grains appear along with the enhancement of self health care consciousness of people, but the unified requirements of eating and health care of people cannot be met, so the steamed bread is a fermented steaming formula and a production process of a wheaten food product, the vacancy of wheaten food types in the market is filled, and the steamed bread is a good food therapy wheaten food.

Disclosure of Invention

The invention aims to solve the technical problems and provides a pastry product fermentation steaming formula and a production process.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a pastry product fermentation steaming formula comprises the following raw materials in parts by weight: 45-60 parts of wheat flour, 4-8 parts of yam paste, 4-8 parts of poria cocos, 4-8 parts of gordon euryale seed, 4-8 parts of lotus seed, 4-8 parts of white sugar, 20-30 parts of spinach juice and 0.2-0.8 part of yeast powder.

A production process of a pastry product fermentation steaming formula comprises the following steps:

(1) taking fresh Chinese yam, cleaning and cutting the Chinese yam, and putting the Chinese yam into a steam box for steaming;

(2) adding the tuckahoe, the gordon euryale seed and the lotus seed into water according to the proportion and cooking;

(3) pouring the food materials obtained in the steps (1) and (2) into a stirrer together, adding a proper amount of white sugar, and stirring into a paste for later use;

(4) fully mixing the wheat flour, the spinach juice and the yeast according to the weight ratio, and stirring to form a pastry embryo;

(5) cutting the pastry embryo obtained in the step (4) into pastry blocks with the side length of about 10 cm, then fermenting the pastry embryo for 50 minutes, injecting the paste in the step (3) into the pastry embryo to manufacture a pastry core, then sending the pastry core into a steam box to steam for 10 minutes, and finishing the steam cooking when the central temperature of the pastry embryo in the steam box is 85 ℃ for 3 minutes;

(6) and (5) quickly cooling the cooked wheaten food cooked in the step (5), and sending the cooled wheaten food into a freezing chamber for quick freezing.

Compared with the prior art, the invention has the following beneficial effects: the spinach juice is added into the pastries, so that the pastries have spinach taste, and due to the existence of the Chinese yam, the poria cocos, the gorgon fruit and the lotus seeds in the formula, the special flavor and nutrition are additionally added, so that the two aspects of taste and nutrition are considered, the pastries are suitable for development of modern food, are particularly suitable for people in modern urban life, are suitable for home-making, can regulate the functions of the spleen and the stomach of a human body, and are good in taste due to the adoption of the special fermentation process for steaming and boiling the pastries.

Detailed Description

The present invention is further illustrated by the following examples, which include, but are not limited to, the following examples.

Example 1

A pastry product fermentation steaming formula comprises the following raw materials in parts by weight: 45 parts of wheat flour, 6 parts of yam paste, 6 parts of poria cocos, 6 parts of gordon euryale seed, 6 parts of lotus seed, 6 parts of white sugar, 25 parts of spinach juice and 0.5 part of yeast powder.

A production process of a pastry product fermentation steaming formula comprises the following steps:

(1) taking fresh Chinese yam, cleaning and cutting the Chinese yam, and putting the Chinese yam into a steam box for steaming;

(2) adding the tuckahoe, the gordon euryale seed and the lotus seed into water according to the proportion and cooking;

(3) pouring the food materials obtained in the steps (1) and (2) into a stirrer together, adding a proper amount of white sugar, and stirring into a paste for later use;

(4) fully mixing the wheat flour, the spinach juice and the yeast according to the weight ratio, and stirring to form a pastry embryo;

(5) cutting the pastry embryo obtained in the step (4) into pastry blocks with the side length of about 10 cm, then fermenting the pastry embryo for 50 minutes, injecting the paste in the step (3) into the pastry embryo to manufacture a pastry core, then sending the pastry core into a steam box to steam for 10 minutes, and finishing the steam cooking when the central temperature of the pastry embryo in the steam box is 85 ℃ for 3 minutes;

(6) and (5) quickly cooling the cooked wheaten food cooked in the step (5), and sending the cooled wheaten food into a freezing chamber for quick freezing.

Example 2

A pastry product fermentation steaming formula comprises the following raw materials in parts by weight: 58 parts of wheat flour, 4 parts of mashed Chinese yam, 4 parts of poria cocos, 4 parts of gordon euryale seed, 4 parts of lotus seed, 4 parts of white sugar, 22 parts of spinach juice and 0.5 part of yeast powder.

A production process of a pastry product fermentation steaming formula comprises the following steps:

(1) taking fresh Chinese yam, cleaning and cutting the Chinese yam, and putting the Chinese yam into a steam box for steaming;

(2) adding the tuckahoe, the gordon euryale seed and the lotus seed into water according to the proportion and cooking;

(3) pouring the food materials obtained in the steps (1) and (2) into a stirrer together, adding a proper amount of white sugar, and stirring into a paste for later use;

(4) fully mixing the wheat flour, the spinach juice and the yeast according to the weight ratio, and stirring to form a pastry embryo;

(5) cutting the pastry embryo obtained in the step (4) into pastry blocks with the side length of about 10 cm, then fermenting the pastry embryo for 50 minutes, injecting the paste in the step (3) into the pastry embryo to manufacture a pastry core, then sending the pastry core into a steam box to steam for 10 minutes, and finishing the steam cooking when the central temperature of the pastry embryo in the steam box is 85 ℃ for 3 minutes;

(6) and (5) quickly cooling the cooked wheaten food cooked in the step (5), and sending the cooled wheaten food into a freezing chamber for quick freezing.

The above-mentioned embodiments are only preferred embodiments of the present invention, and should not be used to limit the scope of the present invention, but all the modifications or variations that are not essential to the spirit and the concept of the main body of the present invention can be made, and the technical problems to be solved by the embodiments are still consistent with the present invention, and should be included in the scope of the present invention.