The invention belongs to the technical field of steamed bread, in particular a method for making nutritious and health-care melon red bean steamed bread. The specific methods are as follows: (1) according to the weight, the raw material, red bean, flour, melon, yeast powder, Bacillus coagulant, fresh tremella, fresh lily petals, orange, pig liver, quercetin, seaweed polysaccharide, Pueraria are Root element; (2) red bean powder; (3) orange pig liver pulp; (4) nutritious powder; (5) to get dough; (6) nourishing and health-care cantaloupe red bean steamed bread; effectively enriching the taste, flavor and nutritional value of steamed bread, strong fermenting ability, effectively promoting the production of flavor substances, delicate taste, resilience, sweet taste, able to have sweet taste, can have sweet taste, can have sweet taste, can have sweet taste, and can have sweet and sweet taste. It can effectively enhance the metabolic ability of the body, reduce the fire and exhaust the poison, eliminate the odor of the mouth, can effectively alleviate the tension and depression, promote blood circulation and circulation, effectively avoid the occurrence of cerebral blood supply deficiency, and have significant therapeutic effects on the patients with acne, insomnia and hyperlipidemia. One
【技术实现步骤摘要】
一种营养保健香瓜红豆馒头的制作方法
本专利技术属于馒头
,尤其是一种营养保健香瓜红豆馒头的制作方法。
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食物口味多样、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香瓜红豆馒头的制作方法。本专利技术通过以下技术方案实现:一种营养保健香瓜红豆馒头的制作方法,具体方法如下:(1)按重量份称取原料,红豆65~70份、面粉130~140份、香瓜26~28份、酵母粉2.5~2.7份、凝固芽孢杆菌0.7~0.9份、新鲜银耳8~9份、新鲜百合花瓣6~7份、橙子15~17份、猪肝15~17份、槲皮素0.07~0.08份、海藻多糖0.14~0.16份、葛根素0.14~0.16份;(2)将红豆洗净,沥水至无水滴滴落,置入温度为-3~-1℃的冷冻箱内恒温冷冻36~40min,取出,置入炒锅内进行炒制处理,取出,冷却,研磨至粉状,过10~20目筛,得红豆粉;(3)将橙子和猪肝分别洗净,混合粉碎,置入温度为45~47℃的烘烤箱内恒温烘烤14~16min、升温至69~71℃继续恒温烘烤17~19min,取出,冷却,得橙子猪肝浆;(4)将香瓜削皮去籽洗净,与洗净的新鲜银耳和新鲜百合花瓣混合粉碎,与橙子猪肝浆混合搅拌均匀,进行均质处理,取出,置入温度为-21 ...
【技术保护点】
1.一种营养保健香瓜红豆馒头的制作方法,其特征在于,具体方法如下:
【技术特征摘要】
1.一种营养保健香瓜红豆馒头的制作方法,其特征在于,具体方法如下:(1)按重量份称取原料,红豆65~70份、面粉130~140份、香瓜26~28份、酵母粉2.5~2.7份、凝固芽孢杆菌0.7~0.9份、新鲜银耳8~9份、新鲜百合花瓣6~7份、橙子15~17份、猪肝15~17份、槲皮素0.07~0.08份、海藻多糖0.14~0.16份、葛根素0.14~0.16份;(2)将红豆洗净,沥水至无水滴滴落,置入温度为-3~-1℃的冷冻箱内恒温冷冻36~40min,取出,置入炒锅内进行炒制处理,取出,冷却,研磨至粉状,过10~20目筛,得红豆粉;(3)将橙子和猪肝分别洗净,混合粉碎,置入温度为45~47℃的烘烤箱内恒温烘烤14~16min、升温至69~71℃继续恒温烘烤17~19min,取出,冷却,得橙子猪肝浆;(4)将香瓜削皮去籽洗净,与洗净的新鲜银耳和新鲜百合花瓣混合粉碎,与橙子猪肝浆混合搅拌均匀,进行均质处理,取出,置入温度为-21~-19℃的真空冷冻干燥箱内干燥至无水分,超微粉碎,得营养粉;(5)将面粉、红豆粉、营养粉、槲皮素、海藻多糖和葛根素投入和面机中,将酵母粉和凝固芽孢杆菌投入到适量温度...
【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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