Frozen dough steamed bread with fruit filling and special filling and production method thereof

A technology for freezing dough and fruit filling, which is applied in dough processing, pre-baking dough processing, baking, etc. It can solve the problems of steamed buns being easily attacked by microorganisms, unstable quality, and short shelf life, and achieve enhanced product quality standardization , to avoid the effect of flavor loss

Inactive Publication Date: 2012-05-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of steamed stuffed buns is still dominated by traditional handicraft workshops, and there are problems of safety hazards and unstable quality.
In addition, buns are highly vulnerable to microorganisms and have a short shelf life
However, the development of steamed stuffed bun 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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  • Frozen dough steamed bread with fruit filling and special filling and production method thereof
  • Frozen dough steamed bread with fruit filling and special filling and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A kind of steamed stuffed bun with frozen dough fruit filling and special stuffing and its production method adopts the following process steps, and its components are counted 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 st...

Embodiment 2

[0022] Embodiment 2: A kind of steamed stuffed bun with frozen dough fruit stuffing and special stuffing and its production method adopts the following process steps, and its components are counted 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...

Embodiment 3

[0024] Embodiment three: a kind of steamed stuffed bun with frozen dough fruit stuffing and special stuffing 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...

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Abstract

The invention relates to steamed bread with fruit filling and special filling and a production method thereof through frozen dough, and belongs to the technical field of food processing. The production method comprises the following steps of: putting flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerin, locust bean gum, Artemisia glue, carboxymethylcellulose, guar gum, wheat gluten and wheat starch or core starch or potato starch or rice starchin a mixing tank for mixing uniformly at a low speed, and add water for stirring to form a dough; pressing the dough for forming, quickly freezing and refrigerating the dough for later use; and taking the frozen dough out as required, and fermenting and steaming the frozen dough to obtain fresh steamed bread products. The method has the advantages of laying the foundation for the industrialized production of the steamed bread with the fruit filling and the special filling, enhancing the quality standardization, safety and convenience of the products and avoiding the flavor loss caused by recoction.

Description

technical field [0001] The invention relates to frozen dough fruit stuffing and buns with special stuffing and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Steamed stuffed bun is a traditional food with Chinese characteristics. After thousands of years of evolution and development, steamed stuffed bun has been integrated into people's life and become one of the indispensable staple foods, and is deeply loved by the public. However, the production of steamed stuffed buns is still dominated by traditional handicraft workshops, and there are problems of safety hazards and unstable quality. In addition, buns are extremely vulnerable to microorganisms and have a short shelf life. However, the development of steamed stuffed bun 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 in food for ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D8/04A23L1/164A23L7/104
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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