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Pre-fermented quick-freezing cutting steamed bread and production method thereof

A production method and pre-fermentation technology, which is applied in the field of pre-fermentation quick-frozen knife-cut steamed bread and its production, can solve the problems of short shelf life, high cost, and susceptibility to microorganisms, so as to save energy, improve quality, and avoid flavor loss. Effect

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 knife-cut steamed buns is still dominated by traditional manual workshops, and there are potential safety hazards
In addition, steamed buns are prone to aging and are easily attacked by microorganisms, with a short shelf life
However, the development of steamed bun chain enterprises has encountered bottlenecks due to factors such as difficult quality control and high cost.

Method used

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  • Pre-fermented quick-freezing cutting steamed bread and production method thereof
  • Pre-fermented quick-freezing cutting steamed bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A kind of pre-fermented quick-frozen knife-cut steamed bread and its production method adopt the following process steps, and its components are calculated in parts by weight:

[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 r...

Embodiment 2

[0022] Embodiment 2: A kind of prefermented quick-frozen knife-cut steamed bread and its production method adopt the following process steps, and its components are calculated in parts by weight:

[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...

Embodiment 3

[0024] Embodiment three: a kind of pre-fermented quick-frozen knife-cut steamed bread and its production method, adopts the following process steps, and its components are counted in parts by weight:

[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 fo...

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Abstract

The invention relates to pre-fermented quick-freezing cutting 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; taking out the dough, pressuring the dough, blocking, forming and putting in a HiK for pre-fermenting; cooling, quick-freezing and storing the pre-fermented dough by freezing for standby; and steaming to form finished products. The application of the invention helps speed up converting the production of cutting steamed bread from the traditional handicraft workshop into the industrial workshop, and improves the quality, security and convenience of products. Compared with the cutting steamed bread product quickly frozen after steaming, the pre-fermented quick-freezing cutting steamed bread can avoid flavor loss caused by steaming again and saves energy sources.

Description

technical field [0001] The invention relates to a pre-fermented quick-frozen knife-cut steamed bun and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Knife-cut steamed bread is a traditional food with Chinese characteristics. After thousands of years of evolution and development, it has been deeply integrated into the daily life of Chinese people, especially northerners, and has become a staple food and is deeply loved. However, the production of knife-cut steamed buns is still dominated by traditional handicraft workshops, which has potential safety hazards. In addition, steamed buns are prone to aging and are easily attacked by microorganisms, and have a short shelf life. However, the development of steamed bun chain enterprises has encountered bottlenecks due to factors such as difficult quality control and high cost. [0003] Freezing technology has been used in food for a long time. Frozen dough technolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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