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Quickly frozen bean-paste filling steamed bun and production method thereof

A production method and technology of bean paste stuffing, applied in the field of food processing, can solve the problems of high cost, unstable quality and short shelf life of pastry chefs, and achieve the effect of enhancing product quality standardization and avoiding loss of flavor

Inactive Publication Date: 2012-09-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of stuffed steamed buns (baozi) is still dominated by traditional handicraft workshops, and there are problems of safety hazards and unstable quality
In addition, stuffed steamed buns (baozi) are extremely 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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  • Quickly frozen bean-paste filling steamed bun and production method thereof
  • Quickly frozen bean-paste filling steamed bun and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a quick-frozen steamed bun stuffed with bean paste and a production method thereof, the following process steps are adopted, 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 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 5...

Embodiment 2

[0023] Embodiment two: a quick-frozen steamed bun stuffed with bean paste and a production method thereof, the following process steps are adopted, 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 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 ...

Embodiment 3

[0025] Embodiment three: a quick-frozen steamed bun stuffed with bean paste and a production method thereof, the following process steps are adopted, 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 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 spee...

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Abstract

The invention relates to a quickly frozen bean-paste filling steamed bun and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented, pre-fermentation is required before steaming. The invention lays a foundation for the industrial production of the bean-paste filling steamed bun (steamed stuffed bun), improves the standardization of product quality, safety and convenience, and avoids the flavor loss caused by repetitive steaming.

Description

technical field [0001] The invention relates to a quick-frozen steamed bun stuffed with bean paste and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Stuffed steamed buns (baozi) are traditional foods with Chinese characteristics. After thousands of years of evolution and development, stuffed steamed buns (baozi) have become one of the indispensable staple foods in people's lives and are deeply loved by the public. However, the production of stuffed steamed buns (baozi) is still based on traditional handicraft workshops, which have potential safety hazards and unstable quality. In addition, stuffed steamed buns (baozi) are extremely 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. [0003] Freezing technology has been used...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D8/04A23L1/164A23L7/104A23L7/122A23L11/00
Inventor 黄卫宁堵国城陈坚邹奇波贾春利王凤张峦黄立群盛智宣
Owner JIANGNAN UNIV
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