Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production process of steamed bread slice proofing and baking flow line in steamed bread piece production

A production process and technology for steamed bread slices, which are used in baking, baked goods, dough fermenters, etc., and can solve the problems of large fluctuations in product output and quality, affected by seasons, and large floor space.

Inactive Publication Date: 2009-11-04
丁方锋
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional method consumes a lot of manpower and material resources in the production of steamed buns, the work process is cumbersome, and it occupies a large area (calculated on the basis of a shift production of 12 tons of steamed buns, 9 labors are needed in steamed steamed buns, and the proofing room occupies the factory building. 80m 2 , the steam box or steam room occupies 120m of the workshop 2 )
Moreover, there is an obvious deficiency in this traditional production method, which is affected by seasons (temperature, air humidity), and the output and quality of products fluctuate greatly.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production process of steamed bread slice proofing and baking flow line in steamed bread piece production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Preparation of fabric

[0034] 11) Ingredients:

[0035] Prepared according to the following weight percentage raw materials:

[0036] Flour: 100 parts Peanut oil: 10 parts Sugar: 5 parts Milk: 5 parts Salt: 5 parts Water: Appropriate amount Yeast: 0.5 parts

[0037] Put the above mixture into the dough mixer and stir evenly to form a uniform dough; use the dough rolling machine to roll the dough into a strip shape with a thickness of about 2cm and a width of about 40cm;

[0038] 2) Mold loading; after mold loading, the fabric occupies 1 / 2 to 2 / 3 of the mold space,

[0039] 3) Proofing at low temperature;

[0040] The proofing temperature is controlled at 40 degrees, the humidity is 80%, and the proofing time is 25 minutes, and the fabric is fermented until it fills the mold space.

[0041] 4) high temperature baking;

[0042] Control the baking temperature at 200 degrees for 15 minutes. After baking, the outer surface of the steamed bread is slightly yellow. ...

Embodiment 2

[0045] 1) Preparation of fabric

[0046] 11) Ingredients:

[0047] Prepared according to the following weight percentage raw materials:

[0048] Flour: 100 parts Palm oil: 5 parts Sugar: 10 parts Milk: 10 parts Salt: 5 parts Water: Appropriate amount Yeast: 0.5 parts

[0049] Put the above mixture into the dough mixer and stir evenly to form a uniform dough; use a noodle rolling machine to roll the dough into a strip shape with a thickness of about 2cm and a width of about 40cm; roll a stick and cut it into strips;

[0050] 2) Mold loading; the fabric occupies 2 / 3 of the mold space,

[0051] 3) Proofing at low temperature;

[0052] The proofing temperature is controlled at 50 degrees, the humidity is 90%, and the proofing time is 15 minutes. The fabric ferments until it fills the mold space.

[0053] 4) high temperature baking;

[0054] Control the baking temperature at 220 degrees for 10 minutes. After baking, the outer surface of the steamed bread is slightly yellow. ...

Embodiment 3

[0057] 1) Preparation of fabric

[0058] 11) Ingredients:

[0059] Prepared according to the following weight percentage raw materials:

[0060] 100 parts of flour, sugar: 5 parts, 5 parts of milk, 5 parts of salt, water: appropriate amount, yeast: 2 parts

[0061] Put the above mixture into the dough mixer and stir evenly to form a uniform dough; use the noodle rolling machine to roll the dough into a strip shape with a thickness of about 2cm and a width of about 40cm; roll the stick and cut it into strips;

[0062] 2) Install the mold; after the mold is installed, the fabric occupies 3 / 5 of the mold space,

[0063] 3) Proofing at low temperature;

[0064] The proofing temperature is controlled at 60 degrees, the humidity is 90%, and the proofing time is 10 minutes.

[0065] 4) high temperature baking;

[0066] Control the baking temperature at 220 degrees for 8 minutes.

[0067] 5) demoulding and drying.

[0068] In summary, the method of the present invention uses he...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production process of a steamed bread proofing and baking flow line in steamed bread slice production, and solves the problems that the existing steaming way has long preparation time and is greatly influenced by weather. The process at least comprises the following steps: 1) flour preparation; 2) filling of mould; 3) low-temperature proofing; 4) high-temperature baking; 5) demoulding; and 6) air curing. By the method, the flour is heated at low temperature by a heating way, thus shortening proofing time and overcoming air influence; the proofed flour is baked by high-temperature baking way rather than steaming way, and the method has the advantages of rapid processing speed, good consistency of finished steamed bread, and can shorten processing time for baking time, and providing good taste of the steamed bread slice.

Description

Technical field: [0001] The invention relates to a production process of steamed buns, in particular to a production process of regular steamed buns mainly based on a mold box shaped baked product. Background technique: [0002] At present, the traditional steaming method is adopted in the production of steamed bread in my country. After the reconciled noodles are directly (or added with proofing agent) proofed, they are made into blanks according to the shape, and then put into steaming vessels (such as pots, cages, steamers). box, steam room, etc.), using hot steam for steaming. [0003] In recent years, the steamed bun production line developed by our company has provided a guarantee for the large-scale production of steamed buns. The steamed buns produced by this method are popular among the public as a new noodle product. At present, the annual output of our country has reached 500,000 more than tons. The pre-production process of these products all adopts the steaming...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21C13/00
Inventor 丁方锋
Owner 丁方锋
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com