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Pre-fermented frozen dough steamed bread and production method thereof

A technology for frozen dough and a production method, which is applied in the field of food processing, can solve the problems of short shelf life, difficult quality, easy aging of steamed bread, etc., and achieves the effects of elastic taste, improved standardization, and fluffy taste.

Inactive Publication Date: 2010-06-23
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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  • Pre-fermented frozen dough steamed bread and production method thereof
  • Pre-fermented frozen dough steamed bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of pre-fermented frozen dough steamed bread and production method thereof, adopt following process step, its component counts by weight part:

[0021] 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 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 glycerin, 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 powder, and 0.8 parts of wheat starch were put into the mixing tank, stirred for 28 seconds, and the stirring speed was 50 rpm. Mix all kinds of materials, add 32 parts of water and stir slowly 3 minutes, the stirring speed is 50 rpm, and then mixed at a med...

Embodiment 2

[0022] Embodiment two: a kind of pre-fermented frozen dough steamed bread and production method thereof, adopt following process step, its component counts by weight part:

[0023] 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 0.05 parts of glucose oxidase, 0.08 parts of trehalose, 0.05 parts of ascorbic acid, 0.08 parts of lecithin, 0.24 parts of sucrose esters, 0.1 parts of glycerin, 0.04 parts of locust bean gum, 0.04 parts of artemisia gum, 0.04 parts of carboxymethyl cellulose , 0.04 parts of guar gum, 0.54 parts of gluten powder, and 0.54 parts of cornstarch were put into the mixing tank, stirred at a slow speed for 32 seconds, and the stirring speed was 60 rpm. Stir at high speed for 5 minutes at a speed of 60 rpm, then stir at a medium speed for 10 minutes to form a dough...

Embodiment 3

[0024] Embodiment three: a kind of pre-fermented frozen dough steamed bread and production method thereof, adopt following process step, its component counts by weight part:

[0025] 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 0.07 parts of glucose oxidase, 0.1 parts of trehalose, 0.07 parts of ascorbic acid, 0.1 parts of lecithin, 0.3 parts of sucrose esters, 0.14 parts of glycerin, 0.05 parts of locust bean gum, 0.05 parts of artemisia gum, 0.05 parts of carboxymethyl cellulose , 0.05 parts of guar gum, 0.7 parts of gluten powder, and 0.7 parts of potato starch were put into the mixing tank, stirred at a slow speed for about 30 seconds, and the stirring speed was 70 rpm, mixed all kinds of materials, and added 30.5 parts of water Stir at low speed for 2 minutes at 70 rpm, the...

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Abstract

The invention relates to pre-fermented frozen dough steamed bread and a production method thereof, belonging to the technical field of food processing. The production method comprises the following steps: putting flour, Yanshan yeast, non-aluminum baking powder, sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose esters, glycerin, locust bean gum, artemisia gum, carboxymethyl cellulose, guar gum, gluten and wheat starch or corn starch or potato starch or rice starch into a stirring vat, slowly stirring and mixing uniformly, then adding water, and stirring to form dough at a medium speed; pressing the dough, forming, pre-fermented cooling, then quick-freezing, and storing by freezing for standby; and only directly steaming in needing to obtain fresh steamed bread products. The application of the invention overcomes the problem of flavor loss caused by steaming again and keeps the advantages of uniform color, smooth surface, fluffy taste, good flexibility, and the like of steamed bread (steamed stuffed bun) products, and at the same time can improve the standardization, security and convenience of product quality.

Description

technical field [0001] The invention relates to a pre-fermented frozen dough steamed bun and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Mantou (baozi) is a traditional food with Chinese characteristics. After thousands of years of evolution and development, mantou (baozi) has been deeply integrated into the daily life of Chinese people and has become the staple food of Chinese people, especially the northerners. It is deeply loved . However, the production of steamed buns (baozi) is still based on traditional handicraft workshops, which has potential safety hazards. In addition, steamed buns (buns) are highly susceptible to aging and are easily attacked by 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. [0003] The application o...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/105A21D2/36A21D8/04A23L7/104
Inventor 黄卫宁邹奇波王凤徐宝才郑建仙
Owner 黄卫宁
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