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Quick-frozen steamed bread and preparation method thereof

A production method and technology of steamed buns, which are applied in the field of quick-frozen steamed buns and their production, can solve problems such as being vulnerable to microorganisms, high cost of pastry chefs, and short shelf life, so as to avoid flavor loss, enhance product quality standardization, and save energy. Effect

Inactive Publication Date: 2010-06-16
黄卫宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of steamed buns (baozi) is still dominated by traditional handicraft workshops, and there are potential safety hazards
In addition, steamed buns (buns) are prone to aging and are vulnerable to microorganisms, and have a short shelf life
However, the development of steamed bun (baozi) chain enterprises has encountered bottlenecks due to factors such as difficult quality control and high cost of hiring pastry chefs.

Method used

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  • Quick-frozen steamed bread and preparation method thereof
  • Quick-frozen steamed bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: A quick-frozen steamed bread and its production method, adopting the following process steps, and its components are calculated in parts by weight:

[0022] First, 62 parts of flour, 0.7 parts of Yanshan yeast, 0.9 parts of aluminum-free baking powder, 0.8 parts of white sugar, 0.5 parts of shortening, 0.1 parts of salt, 0.09 parts of transglutaminase, 0.08 parts of lipase, and 0.08 parts of xylanase Parts, 0.08 parts of glucose oxidase, 0.12 parts of trehalose, 0.08 parts of ascorbic acid, 0.12 parts of lecithin, 0.36 parts of sucrose esters, 0.15 parts of glycerol, 0.06 parts of locust bean gum, 0.06 parts of artemisia gum, 0.06 parts of carboxymethyl cellulose , 0.06 parts of guar gum, 0.8 parts of gluten, 0.8 parts of wheat starch, put into the mixing tank, stir for 28 seconds, the stirring speed is 50 rpm, mix all kinds of materials, add 32 parts of water and stir slowly 3 minutes, the mixing speed is 50 rpm, then the medium speed mixing for 8 minutes to fo...

Embodiment 2

[0023] Embodiment 2: A quick-frozen steamed bread and its production method, adopting the following process steps, and its components are calculated in parts by weight:

[0024] First, 65 parts of flour, 0.5 parts of Yanshan yeast, 0.6 parts of aluminum-free baking powder, 0.5 parts of white sugar, 0.2 parts of shortening, 0.2 parts of salt, 0.06 parts of transglutaminase, 0.05 parts of lipase, and 0.05 parts of xylanase Parts, glucose oxidase 0.05 parts, trehalose 0.08 parts, ascorbic acid 0.05 parts, lecithin 0.08 parts, sucrose ester 0.24 parts, glycerol 0.1 parts, locust bean gum 0.04 parts, sand artemisia gum 0.04 parts, carboxymethyl cellulose 0.04 parts , 0.04 parts of guar gum, 0.54 parts of gluten powder, 0.54 parts of corn starch, put into the mixing tank, stir slowly for 32 seconds, the stirring speed is 60 rpm, mix the various materials, add 31 parts of water slowly Stir at high speed for 5 minutes at 60 rpm, then at medium speed for 10 minutes to form dough, at 210 r...

Embodiment 3

[0025] Example 3: A quick-frozen steamed bread and its production method, adopting the following process steps, and its components are calculated in parts by weight:

[0026] First, 64 parts of flour, 0.8 parts of Yanshan yeast, 0.8 parts of aluminum-free baking powder, 0.6 parts of white sugar, 0.4 parts of shortening, 0.3 parts of salt, 0.08 parts of transglutaminase, 0.07 parts of lipase, and 0.07 parts of xylanase Parts, glucose oxidase 0.07 parts, trehalose 0.1 parts, ascorbic acid 0.07 parts, lecithin 0.1 parts, sucrose ester 0.3 parts, glycerol 0.14 parts, locust bean gum 0.05 parts, sand artemisia gum 0.05 parts, carboxymethyl cellulose 0.05 parts , 0.05 parts of guar gum, 0.7 parts of gluten powder, 0.7 parts of potato starch, put into the mixing tank, stir slowly for about 30 seconds, the mixing speed is 70 rpm, mix the various materials, add 30.5 parts of water Stir slowly for 2 minutes at 70 rpm, and then at medium speed for 12 minutes to form dough, at 200 rpm; take ...

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Abstract

The invention relates to quick-frozen steamed bread and a preparation method thereof, belonging to the food processing technical field. The preparation method comprises the following steps: firstly placing flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia glue, carboxymethyl cellulose, guar gum, wheat gluten and starch in a mixing tank, stirring evenly in slow speed, then adding water to stir in medium speed and form a dough; pressing the dough to form, performing pre-fermentation, cooling, quick-freezing (or directly freezing), performing frozen storage for standby; and when in need, directly steaming to obtain the fresh steamed bread product, wherein the dough which is not treated by pre-fermentation is needed to be fermented firstly and secondly steamed. The application of the invention increases the quality standardization, safety and convenience of the product, and can avoid flavor loss caused by repeated boiling and save energy.

Description

Technical field [0001] The invention relates to a quick-frozen steamed bread and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Steamed buns (buns) are traditional foods with Chinese characteristics. After thousands of years of evolution and development, steamed buns (steamed buns) have been deeply integrated into the daily lives of Chinese people and become the staple food of Chinese people, especially northerners, and are deeply loved. . However, the production of steamed buns (baozi) is still dominated by traditional handicraft workshops, which poses safety risks. In addition, steamed buns (steamed buns) are easily aging and susceptible to microorganisms, and have a short shelf life. The development of steamed buns (baozi) chain enterprises encountered bottlenecks due to factors such as difficult quality control and high cost of hiring pastry chefs. [0003] Frozen technology has been used in food for a long tim...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/164A21D2/36A21D8/04A23L7/104
Inventor 黄卫宁邹奇波王凤
Owner 黄卫宁
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