Production method of green health-care mantou

• Main Authors: ZOU XIANREN, PAN GUIHONG, SHEN JINRONG, DENG ZEYUAN, LI JING, TAO LIN, WANG XIAOHAI
• Format: Patent
• Language: Chinese; English
• Published: 13.06.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A production method of green health-care mantou comprises (1) selecting, by weight, 95-99% of wheat flour, 0.1-5% of mulberry leaf powder or sweet potato leaf powder, 0.1-5% of celery powder, 0.1-5% of broccoli powder, wherein the ratio of the total mass of the mulberry leaf powder (or sweet potato leaf powder), the celery powder and the broccoli powder to the mass of the wheat flour is (1-4):100; (2) adding, per 100 g of the main material, 1-2.5 g of yeast, 2-5 g of milk powder, 0.1-0.3 g of salt, 0.1-0.3 g of a modifier, 0.5-0.9 part of baking powder, 0.02-0.05 g of stevioside, 2-6 g of xylitol, water and the like; (3) mixing well the main and auxiliary materials, kneading dough until the surface is smooth, fermenting at 30-40 DEG C under the humidity of 70-80%, manually forming, proofing at 35-45 DEG C under the humidity of 75-85%, and steaming. The green health-care mantou has rich nutrition, and can improve appetite and maintain health. 种绿色养生馒头的生产方法，(1) 主要原料按质量百分比小麦粉95~99% 、桑叶粉或红薯叶粉0.1~5%、芹菜粉0.1~5%、西兰花粉0