阅读说明：本技术 一种高膳食纤维枣味面点及其制作方法 (High-dietary-fiber jujube-flavor pastry and making method thereof ) 是由 伍文芳 于 2020-06-10 设计创作，主要内容包括：本发明公开了一种高膳食纤维枣味面点及其制作方法,本发明所述缅甸由如下重量份的主要原料制备而成：大枣20～40份,大枣膳食纤维3～6份,面粉50～100份,酵母1～2份。制作过程包括制液、和面、发酵、蒸制、消毒、封装等步骤,本发明通过对大枣渣的加工利用,提取出有利于人体健康的膳食纤维制成高膳食纤维枣味面点,不仅提高了大枣综合利用率,减少资源浪费,还满足了人们对于养生的追求。(The invention discloses a jujube-flavored pastry with high dietary fiber and a preparation method thereof, wherein the Burma is prepared from the following main raw materials in parts by weight: 20-40 parts of Chinese dates, 3-6 parts of Chinese date dietary fibers, 50-100 parts of flour and 1-2 parts of yeast. The preparation process comprises the steps of liquid preparation, dough kneading, fermentation, steaming, disinfection, packaging and the like, and dietary fiber beneficial to human health is extracted by processing and utilizing the Chinese date residue to prepare the high dietary fiber Chinese date flavor pastries, so that the comprehensive utilization rate of Chinese dates is improved, the resource waste is reduced, and the pursuit of people for health preservation is met.)

1. The high dietary fiber jujube-flavor pastry and the making method thereof are characterized by being prepared from the following main raw materials in parts by weight: 3-6 parts of Chinese date dietary fiber, 50-100 parts of flour, 1-2 parts of yeast and 70-140 parts of water.

2. The high dietary fiber jujube-flavored pastries and the preparation method thereof according to claim 1, characterized by being prepared by the following method:

(1) pouring water consumption calculated by all samples, and adding yeast to prepare suspension;

(2) respectively weighing a certain amount of flour and jujube dietary fiber powder, uniformly mixing, slowly adding yeast suspension and kneading until no raw flour or gluten is formed;

(3) putting the well-kneaded dough into a 30 ℃ heat preservation box for fermentation for a certain time;

(4) weighing a certain amount of dry flour, fully kneading the fermented dough until the dry flour is completely kneaded into the dough without honeycomb-shaped air holes, and finally kneading into a smooth hemisphere shape;

(5) putting the kneaded dough into a heat preservation box for proofing for 20 min; after fermentation, putting the dough into a boiling water pot, steaming for 40min, and taking out;

(6) taking out the baked product, cooling to room temperature, sterilizing, and freezing and packaging.

3. The high dietary fiber jujube-flavor pastry and the making method thereof as claimed in claim 2, characterized in that the extraction process of the jujube dietary fiber powder is to put the jujube residue into a tray and put the tray into an electric heating air blast drying oven at 65-75 ℃ for drying; cooling the dried jujube residue to normal temperature, crushing by a high-speed universal crusher, sieving by a 100-mesh sieve, weighing jujube residue powder, adding 5% of sodium hydroxide, heating in a 50 ℃ water bath kettle for 40min at a material-liquid ratio of 1: 4 (g.mL ^ -1), and subpackaging the heated suspension into a centrifuge tube for centrifugation; washing the filter residue with water until the filtrate is clear and free of alkaline smell, washing with 95% ethanol for 3 times, and oven drying.

4. A high dietary fiber jujube flavor pastry and a preparation method thereof are characterized in that the temperature of water for preparing suspension liquid is controlled at 37 ℃.

5. A high dietary fiber jujube-flavored pastry and a preparation method thereof are characterized in that the fermentation time of dough is optimal within 80 min.

6. A high-dietary fiber jujube-flavored pastry and a preparation method thereof are characterized in that the high-quality jujube steamed bread has a smooth surface without cracks, is chewy, is softer and is easy to swallow, and is not sticky to teeth when being chewed.

7. A high dietary fiber fructus Jujubae flavor pastry and its preparation method are characterized in that the optimum water bath temperature for extracting fructus Jujubae dietary fiber is 50 deg.C, and the water bath time is 40 min.

8. A high dietary fiber jujube-flavor pastry and a manufacturing method thereof are characterized in that different factors affect the flavor of the high dietary fiber jujube-flavor pastry in sequence as follows: the fermentation time is longer than the water adding amount and longer than the addition amount of the jujube dietary fiber.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a high-dietary-fiber jujube-flavor pastry and a making method thereof.

Background

In the market, related products of Chinese date are many. However, when the related products of the Chinese date are processed, the Chinese date residue is easily ignored by people, and when the Chinese date residue is treated by garbage, the environment is polluted and resources are wasted. The jujube dregs are rich in dietary fiber (seventh nutrient), which is a polysaccharide substance, has no direct effect on the body, can not directly supply energy, and can not be absorbed and digested by the human body. However, it has effects of relaxing bowels, reducing blood sugar, and more importantly can also prevent intestinal cancer and other diseases. At present, people prefer to keep their diets healthy. Therefore, such dietary fiber products are also becoming more prevalent. The jujube steamed bread is one of unique Chinese food, and a small amount of jujube dietary fiber is added into the jujube steamed bread, so that the jujube steamed bread has strong jujube flavor and taste, and on the other hand, the jujube steamed bread also meets the health-preserving requirements of people.

Disclosure of Invention

The invention aims to provide a high dietary fiber jujube-flavor pastry and a making method thereof.

The purpose of the invention can be realized by the following technical scheme:

a high dietary fiber jujube-flavor pastry and a preparation method thereof are prepared from the following main raw materials in parts by weight: 3-6 parts of Chinese date dietary fiber, 50-100 parts of flour, 1-2 parts of yeast and 70-140 parts of water.

The high dietary fiber jujube-flavor pastry is prepared by the following method:

(1) pouring water consumption calculated by all samples, and adding yeast to prepare suspension;

(2) respectively weighing a certain amount of flour and jujube dietary fiber powder, uniformly mixing, slowly adding yeast suspension and kneading until no raw flour or gluten is formed;

(3) putting the well-kneaded dough into a 30 ℃ heat preservation box for fermentation for a certain time;

(4) weighing a certain amount of dry flour, fully kneading the fermented dough until the dry flour is completely kneaded into the dough without honeycomb-shaped air holes, and finally kneading into a smooth hemisphere shape;

(5) putting the kneaded dough into a heat preservation box for proofing for 20 min; after fermentation, putting the dough into a boiling water pot, steaming for 40min, and taking out;

(6) taking out the baked product, cooling to room temperature, sterilizing, and freezing and packaging.

The invention has the beneficial effects that:

the invention extracts dietary fiber which is beneficial to human body by utilizing and processing the Chinese date dregs to prepare the Chinese date steamed bread with unique and distinctive taste, improves the comprehensive utilization rate of Chinese date to a certain extent, reduces resource waste, changes the Chinese date dregs into valuable, plays a certain role in improving the added value of the Chinese date and the local income of farmers, simultaneously can reduce the cost and improve the market competitiveness of similar products.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to the embodiments.

Example 1

A high dietary fiber jujube-flavor pastry and a preparation method thereof are prepared from the following main raw materials in parts by weight: 3 parts of Chinese date dietary fiber, 50 parts of flour, 1 part of yeast and 70 parts of water.

The high dietary fiber jujube-flavor pastry is prepared by the following method:

(1) pouring 70 parts of water at 37 ℃, and adding 1 part of yeast to prepare a suspension;

(2) respectively weighing 40 parts of flour and 3 parts of Chinese date dietary fiber powder, uniformly mixing, and slowly adding yeast suspension to knead dough until no raw flour or gluten is formed;

(3) fermenting the well-kneaded dough in a 30 ℃ heat preservation box for 80 min;

(4) weighing 10 parts of dry flour, fully kneading the fermented dough until the dry flour is completely kneaded into the dough without honeycomb pores, and finally kneading into a smooth hemisphere shape;

(5) putting the kneaded dough into a heat preservation box for proofing for 20 min; after fermentation, putting the dough into a boiling water pot, steaming for 40min, and taking out;

(6) taking out the baked product, cooling to room temperature, sterilizing, and freezing and packaging.

Example 2

A high dietary fiber jujube-flavor pastry and a preparation method thereof are prepared from the following main raw materials in parts by weight: 6 parts of Chinese date dietary fiber, 100 parts of flour, 2 parts of yeast and 140 parts of water.

The high dietary fiber jujube-flavor pastry is prepared by the following method:

(1) pouring 140 parts of water with the temperature of 37 ℃, and adding 2 parts of yeast to prepare suspension;

(2) respectively weighing 80 parts of flour and 6 parts of Chinese date dietary fiber powder, uniformly mixing, and slowly adding yeast suspension to knead dough until no raw flour or gluten is formed;

(3) fermenting the well-kneaded dough in a 30 ℃ heat preservation box for 80 min;

(4) weighing 20 parts of dry flour, fully kneading the fermented dough until the dry flour is completely kneaded into the dough without honeycomb pores, and finally kneading into a smooth hemisphere shape;

(5) putting the kneaded dough into a heat preservation box for proofing for 20 min; after fermentation, putting the dough into a boiling water pot, steaming for 40min, and taking out;

(6) taking out the baked product, cooling to room temperature, sterilizing, and freezing and packaging.

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.