Lotus root steamed bun flour, preparation method thereof and application of flour

• Main Authors: GONG KUIJIE, CHEN LIRONG, SUN LINLIN, GUO YUQIU, LIU KAICHANG, LI XIAOYUE, XIA HAIYONG
• Format: Patent
• Language: Chinese; English
• Published: 16.08.2019
• 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

The invention provides lotus root steamed bun flour, a preparation method thereof and an application of the flour, and belongs to the technical field of food processing. The preparation method of thelotus root steamed bun flour includes the steps: (1) mixing lotus root powder and water according to the mass volume ratio of (100-200)g:(600-1200)mL, and heating mixture in water bath to obtain pre-gelatinized lotus root powder; (2) homogenizing the pre-gelatinized lotus root powder, and filtering the homogenized lotus root powder to obtain homogeneous slurry; (3) spray-drying the homogeneous slurry to obtain treated lotus root powder; (4) mixing the treated lotus root powder and plain flour according to the weight ratio of (40-60):100 to obtain the lotus root steamed bun flour. According tothe lotus root steamed bun flour prepared by the preparation method, the content of the lotus root powder is high, the flour is nutrient and delicious, a dough structure is stable, the surface of steamed bun made of the flour