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Method of prolonging preservation period of steamed bread

A technology for preservation period and steamed bread, applied in the field of food preservation, can solve the problems of high cost, secondary pollution of steamed bread, small radius, etc., and achieve the effects of avoiding gluten damage, hindering water loss and improving gelatinization rate.

Inactive Publication Date: 2007-12-19
郑州多福多食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the small sales radius of steamed buns at present, they are sold on the same day of production, and are generally not kept fresh. It will cause secondary pollution to the steamed bread. At the same time, the high water content of the skin of the steamed bread creates a good living environment for bacteria. With the extension of storage time, the number of bacterial colonies begins to increase, and pathogenic bacteria may appear, which greatly shortens the shelf life of steamed bread. Safety, the shelf life of steamed buns is generally 1-3 days
At present, the preservation of pasta is mainly quick-freezing and adding chemical preservatives. The cost of quick-freezing fresh-keeping is high, and it is generally suitable for high-end pasta preservation. The addition of chemical preservatives is mainly sodium benzoate, etc., which are harmful to the human body and are not recommended. Currently, there is no such treatment for steamed bread. Appropriate and convenient preservation method

Method used

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  • Method of prolonging preservation period of steamed bread
  • Method of prolonging preservation period of steamed bread
  • Method of prolonging preservation period of steamed bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, the anti-aging compound improver is made up of the raw material of following percentage by weight: fungal α-amylase 2%, xylanase 3%, phospholipase 4%, stearoyl lactylate calcium sodium 50%, monostearic acid Glyceride 10%, Sodium Carboxymethyl Cellulose 27%, Tricalcium Phosphate 4%.

[0032] The composite biological antifungal agent is composed of the following raw materials in weight percentage: 25% of nisin, 50% of polylysine, and 25% of natamycin.

[0033] Preparation of fresh-keeping steamed bun samples of the present invention: pre-mix flour, active dry yeast with 1% flour content, and anti-aging compound improver with 1‰ flour content in a dough mixer for 3 minutes, then add water and knead into a dough. After the dough is continuously folded and pressed 10 times on the tablet machine, it is rolled into dough rolls, divided and rolled into round shapes. Put the molded steamed bun base into a proofing box with a temperature of 37°C and a supersaturate...

Embodiment 2

[0039] Embodiment 2, the anti-aging compound improver is made up of the raw material of following percentage by weight: bacterial α-amylase 1%, xylanase 7%, lipohydrolase 3%, calcium sodium stearoyl lactylate 50%, monostearin Glyceryl Acid 20%, Sodium Carboxymethyl Cellulose 15%, Silicon Dioxide 4%.

[0040] The composite biological antifungal agent is composed of the following raw materials in weight percentage: 30% of nisin, 30% of polylysine and 40% of natamycin.

[0041] Preparation of fresh-keeping steamed bun samples of the present invention: pre-mix flour, active dry yeast with 1% flour content, and anti-aging compound improver with 5‰ flour content in a dough mixer for 3 minutes, then add water and knead to form a dough. After the dough is continuously folded and pressed 5 times on the tablet machine, it is rolled into dough rolls, divided and rolled into round shapes. Put the molded steamed bun base into a proofing box with a temperature of 38°C and a supersaturated ...

Embodiment 3

[0047] Embodiment 3, the anti-aging compound improver is made up of the raw material of following percentage by weight: Glucoamylase 3%, pentosanase 5%, phospholipase 7%, diacetyl tartaric acid monoglyceride 39%, monostearic acid glyceryl 20%, konjac flour 20%, tricalcium phosphate 6%.

[0048] The composite biological antifungal agent is composed of the following raw materials in weight percentage: nisin 40%, polylysine 30%, natamycin 30%.

[0049] Preparation of fresh-keeping steamed bun samples of the present invention: pre-mix flour, active dry yeast with 1% flour content, and anti-aging compound improver with 2% flour content in a dough mixer for 3 minutes, then add water and knead into a dough. After the dough is continuously folded and pressed 20 times on the tablet machine, it is rolled into dough rolls, divided and rolled into round shapes. Put the molded steamed bun base into a proofing box with a temperature of 35°C and a supersaturated humidity for 45 minutes, and...

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Abstract

The present invention belongs to the field of food preserving technology, and is especially method of prolonging preservation period one steamed bread. Compound preserving modifier comprising starch hydrolase 1-7 wt%, hemicellulase 3-7 wt%, lipase 3-7 wt%, emulsifier 40-70 wt%, hydrophilic colloid 15-40 wt%, and coagulation inhibitor 2-6 wt%, is mixed into dough; the dough is pressed and formed into steamed bread blank; and the steamed bread blank is leavened with low temperature supersaturated steam to produce the steamed bread. The steamed bread has improved internal structure, softened core, high antiageing performance and high water content. Its internal cellular gluten structure can limit water escape and delay ageing. At the same time, composite biological mildew inhibitor is sprayed to the surface of steamed bread to inhibit flora growth effectively.

Description

technical field [0001] The invention belongs to the technical field of food preservation and relates to a method for prolonging the preservation period of steamed bread. Background technique [0002] The newly made steamed buns have the characteristics of soft, elastic and good taste in the internal tissue structure, but as the storage time prolongs, they will change from soft to hard, the tissue will become loose and rough, and the elasticity and flavor will also disappear. Aging of buns. Due to the small sales radius of steamed buns at present, they are sold on the same day of production, and are generally not kept fresh. It will cause secondary pollution to the steamed bread. At the same time, the high water content of the skin of the steamed bread creates a good living environment for bacteria. With the extension of storage time, the number of bacterial colonies begins to increase, and pathogenic bacteria may appear, which greatly shortens the shelf life of steamed brea...

Claims

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Application Information

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IPC IPC(8): A21D2/08A23L1/10A21C3/02A23L7/10
Inventor 刘晓真
Owner 郑州多福多食品有限公司
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