Refrigerated dough steamed bread and production method thereof

A frozen dough and production method technology, applied in dough processing, pre-baking dough processing, baking, etc., can solve the problems of short shelf life, difficult quality, and easy aging of steamed buns, and achieve elastic taste, improved standardization, and fluffy taste Effect

Inactive Publication Date: 2010-07-14
JIANGNAN UNIV
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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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  • Refrigerated dough steamed bread and production method thereof
  • Refrigerated dough steamed bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[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 medium spe...

Embodiment 2

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

[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 at a s...

Embodiment 3

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

[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, then mix a...

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Abstract

The invention relates to refrigerated dough steamed bread and a production method thereof, which belong to the technical filed of food processing. The method comprises the following steps: firstly, placing flour, yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening oil, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia, carboxymethyl cellulose, guar gum, wheat gluten, wheat starch or cornstarch or potato starch or rice starch into a stirring jar; slowly and uniformly stirring and mixing the mixed materials; then, adding water into the mixed materials for fast stirring to form a dough; then, carrying out dough pressing, forming and quick freezing; next, storing the dough in frozen pack storage for use; taking out the dough when being required; carrying out fermentation; then, steaming the dough; and obtaining fresh steamed bread products. The invention overcomes the problem of flavor loss caused by repeated boiling. When the advantages of uniform color, smooth surface, fluffy mouth feeling, elasticity and the like of the steamed bread (steamed stuffed bun) products are maintained, the product quality standardization, the safety and the convenience can be improved.

Description

technical field [0001] The invention relates to a 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 of freezing tec...

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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