The invention belongs to the technical field of steamed bread, in particular a method for making a nutritious and healthy pomegranate black rice steamed bread. The following steps are as follows: (1) according to the weight, pomegranate seeds, flour, black rice, fresh purslane, fresh Sophora japonica, young leaves of lettuce, young leaves of dandelion, hawthorn, winter honey, protocatechuic acid, yam Polysaccharide and fermenting powder; (2) nutritious powder; (3) pomegranate pomegranate flower pulp; (4) nourishing and health-care pomegranate black rice steamed bread; effectively promoting the proliferation of beneficial bacteria in the intestines, rapid and effective killing of harmful bacteria, maintaining the stability of the beneficial bacteria in the intestines, protecting the gastrointestinal tract, effectively avoiding the occurrence of gastrointestinal discomfort and constipation, effectively enhancing the hematopoiesis The hematopoietic function of the system, supplementation of vitamins and iron, effectively promote the renewal and circulation of blood, effectively prevent and cure anemia. In addition, it can also play the role of lowering blood pressure and effectively promote the health of the human body. Moreover, the steamed bread is elastic, chewing back to the sweet, and the taste is delicate and mellow, and it can effectively enhance the appetite.
【技术实现步骤摘要】
一种营养保健石榴黑米馒头的制作方法
本专利技术属于馒头
,尤其是一种营养保健石榴黑米馒头的制作方法。
技术介绍
馒头是人们生活最普遍的主要食品,现有的馒头多采用单一的面粉制成,也有夹杂有玉米面、荞麦面等杂粮的馒头,其口味单调,营养成分单一,缺乏食疗兼补等保健作用,已满足不了现代人对馒头口味多样、营养均衡且具保健功能的需求;所以专利技术一种营养保健馒头是目前亟待解决的问题,能够有效改变目前馒头市场的现状,促进馒头产业的进一步突破和发展。
技术实现思路
针对上述问题,本专利技术旨在提供一种营养保健石榴黑米馒头的制作方法。本专利技术通过以下技术方案实现:一种营养保健石榴黑米馒头的制作方法,具体包括以下步骤:(1)按重量份称取原料,石榴籽55~60份、面粉150~160份、黑米45~50份、鲜马齿苋10~11份、鲜洋槐花14~15份、莴笋嫩叶18~19份、蒲公英嫩叶7~8份、山楂嫩叶7~8份、冬蜜23~25份、原儿茶酸0.04~0.05份、山药多糖0.13~0.15份、发酵粉3.1~3.3份;(2)将鲜马齿苋、莴笋嫩叶、蒲公英嫩叶和山楂嫩叶分别洗净,混合粉碎,置入温度为46~48℃的发酵箱内恒温发酵处理65~70h,取出,置入温度为140~145℃的蒸箱内恒温蒸汽处理24~28min,取出,置入温度为-18~-16℃的真空冷冻干燥箱内干燥至无水分,得营养粉;(3)将石榴籽和鲜洋槐花分别洗净,混合打浆,置入温度为41~43℃的发酵箱内恒温发酵处理46~50h,取出,得石榴槐花浆;(4)将黑米置入温度为85~89℃的旋转炒锅内恒温炒制18~20min,取出,研磨至粉 ...
【技术保护点】
一种营养保健石榴黑米馒头的制作方法,其特征在于,具体包括以下步骤:(1)按重量份称取原料,石榴籽55~60份、面粉150~160份、黑米45~50份、鲜马齿苋10~11份、鲜洋槐花14~15份、莴笋嫩叶18~19份、蒲公英嫩叶7~8份、山楂嫩叶7~8份、冬蜜23~25份、原儿茶酸0.04~0.05份、山药多糖0.13~0.15份、发酵粉3.1~3.3份;(2)将鲜马齿苋、莴笋嫩叶、蒲公英嫩叶和山楂嫩叶分别洗净,混合粉碎,置入温度为46~48℃的发酵箱内恒温发酵处理65~70h,取出,置入温度为140~145℃的蒸箱内恒温蒸汽处理24~28min,取出,置入温度为‑18~‑16℃的真空冷冻干燥箱内干燥至无水分,得营养粉;(3)将石榴籽和鲜洋槐花分别洗净,混合打浆,置入温度为41~43℃的发酵箱内恒温发酵处理46~50h,取出,得石榴槐花浆;(4)将黑米置入温度为85~89℃的旋转炒锅内恒温炒制18~20min,取出,研磨至粉状,得黑米粉;将营养粉、石榴槐花浆、面粉、冬蜜、原儿茶酸、山药多糖和发酵粉投入和面机中,加入适量温度为49~51℃的温水进行搅拌处理,取出,置入发酵箱内进行发酵处理, ...
【技术特征摘要】
1.一种营养保健石榴黑米馒头的制作方法,其特征在于,具体包括以下步骤:(1)按重量份称取原料,石榴籽55~60份、面粉150~160份、黑米45~50份、鲜马齿苋10~11份、鲜洋槐花14~15份、莴笋嫩叶18~19份、蒲公英嫩叶7~8份、山楂嫩叶7~8份、冬蜜23~25份、原儿茶酸0.04~0.05份、山药多糖0.13~0.15份、发酵粉3.1~3.3份;(2)将鲜马齿苋、莴笋嫩叶、蒲公英嫩叶和山楂嫩叶分别洗净,混合粉碎,置入温度为46~48℃的发酵箱内恒温发酵处理65~70h,取出,置入温度为140~145℃的蒸箱内恒温蒸汽处理24~28min,取出,置入温度为-18~-16℃的真空冷冻干燥箱内干燥至无水分,得营养粉;(3)将石榴籽和鲜洋槐花分别洗净,混合打浆,置入温度为41~43℃的发酵箱内恒温发酵处理46~50h,取出,得石榴槐花浆;(4)将黑米置入温度为85~89℃的旋转炒锅内恒温炒制18~20min,取出,研磨至粉状,得黑米粉;将营养粉、...
【专利技术属性】
技术研发人员:陈昌全,
申请(专利权)人:凤阳县金祥粮油食品有限公司,
类型:发明
国别省市:安徽,34
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