阅读说明：本技术 一种杂粮馒头及其制作方法 (Coarse cereal steamed bread and preparation method thereof ) 是由 成明 于 2020-11-30 设计创作，主要内容包括：本发明公开了一种杂粮馒头及其制作方法,按质量组份含量包括：小麦粉100-120份,糯米粉20-35份,荞麦粉10-18份,黑豆粉5-12份,葛根粉4-9份,木薯粉3-6份,薄荷页0.5-1份,酵母粉1.5-2.5份,水30-45份。本杂粮馒头具有丰富的营养物质,能够满足人体所需的各类微量元素以及微量营养物质；且馒头易成型,不粘蒸笼,制备方法简单,工艺步骤少。(The invention discloses a coarse cereal steamed bread and a preparation method thereof, wherein the coarse cereal steamed bread comprises the following components in parts by mass: 100-120 parts of wheat flour, 20-35 parts of glutinous rice flour, 10-18 parts of buckwheat flour, 5-12 parts of black bean flour, 4-9 parts of kudzu root powder, 3-6 parts of cassava flour, 0.5-1 part of mint leaf, 1.5-2.5 parts of yeast powder and 30-45 parts of water. The coarse cereal steamed bread has rich nutrient substances, and can meet various trace elements and trace nutrient substances required by a human body; the steamed bread is easy to form, does not stick to a steamer, and has simple preparation method and few process steps.)

1. The coarse cereal steamed bread is characterized by comprising the following components in parts by mass:

2. the coarse cereal steamed bread according to claim 1, which is characterized by comprising the following components in percentage by mass:

3. the coarse cereal steamed bread according to claim 2, which is characterized by comprising the following components in percentage by mass:

4. the coarse cereal steamed bread according to any one of claims 1 to 3, characterized in that the water is distilled water.

5. The coarse cereal steamed bread according to any one of claims 1 to 3, wherein the grain size of the wheat flour, the glutinous rice flour, the buckwheat flour, the black bean flour, the kudzu root flour, the tapioca flour, the mint leaf and the yeast powder is 0.25 to 0.4 mm.

6. The coarse cereal steamed bread according to claim 5, wherein the grain size of the wheat flour, the glutinous rice flour, the buckwheat flour, the black bean flour, the kudzu root flour, the tapioca flour, the mint leaves and the yeast is 0.28-0.36 mm.

7. The method for making the coarse cereal steamed bread is characterized by comprising the following steps of:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 15-25min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into another equal part of water with the temperature of 30-35 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 20-30min, standing for 60-100min, extruding dough under vacuum degree of 0.2-0.5 atmospheric pressure, and extruding for 10-20min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

8. The method according to claim 7, wherein the water is distilled water.

9. The method of claim 7, comprising:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 17-22min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into the other equal part of water at 31-34 deg.C, and dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 23-28min, standing for 70-90min, extruding dough under vacuum degree of 0.3-0.4 atmospheric pressure, and extruding for 13-18min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

10. The method of any one of claims 7 to 9, wherein the method comprises:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 20min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into the other equal part of water at 33 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 26min, standing for 75min, extruding the dough under the vacuum degree of 0.3 atmosphere, and extruding for 15min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Technical Field

The invention relates to the technical field of steamed bread, in particular to coarse cereal steamed bread and a preparation method thereof.

Background

With the development of society and the acceleration of life rhythm, the food tends to be produced industrially more and more.

Steamed bread, which is also called as "steamed bread", "steamed bread" and "steamed bread", one of the traditional Chinese wheaten foods, which is invented by the minister Zhuge Liang in the three kingdoms Shuhan, is a food steamed by fermented flour; the steamed bread takes wheat flour as a main raw material and is one of the daily staple foods of Chinese people.

The existing steamed bread has single component, and the main component is wheat flour; and if the steamed bread is taken as a staple food for a long time, malnutrition is easily caused, and trace substances or elements are often lacked, such as: a flavonoid compound.

Disclosure of Invention

In view of the above, the invention provides coarse cereal steamed bread and a preparation method thereof, and the coarse cereal steamed bread can supplement nutrient substances required by a human body, is formed and is suitable for mass production.

The coarse cereal steamed bread comprises the following components in percentage by mass:

preferably, the composition comprises the following components in percentage by mass:

preferably, the composition comprises the following components in percentage by mass:

preferably, the water is distilled water.

Preferably, the grain size of the wheat flour, the glutinous rice flour, the buckwheat flour, the black bean flour, the kudzu root flour, the cassava flour, the mint leaf and the yeast powder is 0.25-0.4 mm.

Preferably, the grain size of the wheat flour, glutinous rice flour, buckwheat flour, black bean flour, kudzu root flour, tapioca flour, mint leaf and yeast is 0.28-0.36 mm.

A method for making coarse cereal steamed bread comprises the following steps:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 15-25min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into another equal part of water with the temperature of 30-35 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 20-30min, standing for 60-100min, extruding dough under vacuum degree of 0.2-0.5 atmospheric pressure, and extruding for 10-20min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Preferably, the water is distilled water.

Preferably, the method comprises:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 17-22min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into the other equal part of water at 31-34 deg.C, and dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 23-28min, standing for 70-90min, extruding dough under vacuum degree of 0.3-0.4 atmospheric pressure, and extruding for 13-18min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Preferably, the method comprises:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 20min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into the other equal part of water at 33 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 26min, standing for 75min, extruding the dough under the vacuum degree of 0.3 atmosphere, and extruding for 15min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

The invention provides coarse cereal steamed bread and a preparation method thereof, the coarse cereal steamed bread has rich nutrient substances and can meet various trace elements and trace nutrient substances required by a human body; the steamed bread is easy to form, does not stick to a steamer, and has simple preparation method and few process steps.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. 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.

It will be understood that the terms "comprises" and/or "comprising," when used in this specification and the appended claims, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.

It should be further understood that the term "and/or" as used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.

The coarse cereal steamed bread comprises the following components in percentage by mass:

wherein the water is distilled water; the grain diameter of the wheat flour, the glutinous rice flour, the buckwheat flour, the black bean flour, the kudzu root flour, the cassava flour, the mint leaf and the yeast powder is 0.25-0.4 mm.

The steamed bread prepared from wheat flour, glutinous rice flour, buckwheat flour, black bean flour, kudzu root flour, tapioca flour, mint leaves and yeast powder has very rich nutrient substances and can meet various trace elements and trace nutrient substances required by a human body; the situation of malnutrition can not occur after long-term eating.

A method for making coarse cereal steamed bread comprises the following steps:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 15-25min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into another equal part of water with the temperature of 30-35 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 20-30min, standing for 60-100min, extruding dough under vacuum degree of 0.2-0.5 atmospheric pressure, and extruding for 10-20min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Generally, the kudzu root powder, the cassava powder and the wheat flour are difficult to be put together for forming, which mainly causes that the kudzu root powder and the cassava powder have large viscosity and large liquidity at high temperature, so that the forming is particularly difficult.

Example 1

Wherein the water is distilled water; the grain size of wheat flour, glutinous rice flour, buckwheat flour, black bean flour, radix Puerariae powder, tapioca flour, mint leaf and yeast powder is 0.3-0.4 mm.

A method for making coarse cereal steamed bread comprises the following steps:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 25min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into another equal part of water with the temperature of 30 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 30min, standing for 60min, extruding the dough under the vacuum degree of 0.2 atmosphere, and extruding for 20min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Example 2

The grain diameter of wheat flour, glutinous rice flour, buckwheat flour, black bean flour, radix Puerariae powder, tapioca flour, mint leaf and yeast is 0.28-0.32 mm.

A method for making coarse cereal steamed bread comprises the following steps:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 22min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into the other equal part of water at 31 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 23min, standing for 90min, extruding the dough under the vacuum degree of 0.3 atmospheric pressure, and extruding for 18min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Example 3

Wherein the water is distilled water; the grain diameter of the wheat flour, the glutinous rice flour, the buckwheat flour, the black bean flour, the kudzu root flour, the cassava flour, the mint leaf and the yeast powder is 0.25-0.3 mm.

A method for making coarse cereal steamed bread comprises the following steps:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 15min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding the yeast powder into another equal part of water with the temperature of 35 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 20min, standing for 100min, extruding the dough under the vacuum degree of 0.5 atmosphere, and extruding for 10min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Example 4

The grain diameter of wheat flour, glutinous rice flour, buckwheat flour, black bean flour, radix Puerariae powder, tapioca flour, mint leaf and yeast is 0.3-0.36 mm.

A method for making coarse cereal steamed bread comprises the following steps:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 17min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into another equal part of water with the temperature of 34 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 28min, standing for 70min, extruding the dough under the vacuum degree of 0.4 atmosphere, and extruding for 13min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Example 5

A method for making coarse cereal steamed bread comprises the following steps:

dividing the water into three equal parts;

adding wheat flour, glutinous rice flour, buckwheat flour, black bean flour and an equal amount of water into a dough mixer, uniformly mixing, and standing for 20min to obtain mixed dough a;

adding the kudzu root powder, the cassava powder, the mint leaves and an equal amount of water into the mixed dough, and uniformly mixing to obtain mixed dough b;

adding yeast powder into the other equal part of water at 33 ℃, and fully dissolving to obtain yeast water;

adding yeast water into the mixed dough b, kneading in a dough kneading machine for 26min, standing for 75min, extruding the dough under the vacuum degree of 0.3 atmosphere, and extruding for 15min to obtain mixed dough c;

and placing the mixed dough c into a steamed bun grinding tool to prepare the steamed bun.

Comparing the steamed buns prepared in the specific examples 1 to 5 with the commercially available triple steamed buns (comparative example 1), the results of comparing the abundance of trace substances and the abundance of trace elements are as follows:

	abundance of trace substance (%)	Abundance of Trace elements (%)
			Example 1	85	99
Example 2	87	99
			Example 3	85	99
Example 4	86	99
			Example 5	88	99
Comparative example 1	45	68

As can be seen from the above table: compared with the comparative example 1, the steamed breads of the specific examples 1-5 have the trace substance enrichment degree of more than 85% and the trace element enrichment degree of more than 99% respectively.

The steps in the method of the embodiment of the invention can be sequentially adjusted, combined and deleted according to actual needs.

The present invention has been described in detail, and the principle and embodiments of the present invention are explained by applying specific examples, which are only used to help understanding the method and the core idea of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.

It is clear to those skilled in the art that, for convenience and brevity of description, the specific working processes of the above-described systems and units may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.