Steamed bun preparation method suitable for industrial production

Abstract

A steamed bun preparation method suitable for industrial production comprises the following technical steps: 1) fermenting the flour slurry, wherein the flour slurry comprises flour, water, yeast and rice wine; 2) primarily kneading the flour; 3) fermenting the flour dough; 4) secondarily kneading the flour; 5) forming; 6) fermenting the steamed bun billet; and 7) steaming. Compared with prior art, the invention has the following advantages and effects: 1, the technology ferments by the flour slurry so that the strain can be completely activated and propagated; 2, the flour slurry is fermented in a fermenting tank, so the taken area is small; 3, the fermentation of the flour slurry changes the taste and the physical properties of the flour dough, so the flour dough reaches the fermenting taste of the steamed bun levain in short fermenting time, and the fermenting equipment and the area of workshops are reduced; 4, the fermentation of the flour dough effectively adjust the disadvantages that the fermenting force is not stable which caused by continuously supplying the flour slurry; 5, the steamed bun produced by the technology has stable quality and excellent sweet flourbarm, and has unique taste of the traditional steamed bud.

Description

[0001] technical field [0002] The invention relates to a processing method of pasta, in particular to a method for making steamed buns suitable for industrial production, and is characterized in that the steamed buns have been made through three fermentation processes. [0003] Background technique [0004] At present, steamed bread generally adopts a production process of primary fermentation or secondary fermentation in the industrial production process, which is insufficient for large-scale production. The primary fermentation method of steamed buns is to directly proof the reconciled yeast dough after molding. Although the production cycle is short, it requires high vitality of the starter and a large amount of addition, which increases the cost of raw materials. The appearance and taste of the produced steamed buns are similar to traditional There are significant differences in steamed buns; the second fermentation process of steamed buns is to ferment the reconciled...

AI Technical Summary

Problems solved by technology

The primary fermentation method of steamed buns is to directly proof the reconciled yeast dough after molding. Although the production cycle is short, it requires high vitality of the starter and a large amount of addition, which increases the cost of raw materials. The appearance and taste of the produced steamed buns are similar to traditional There are significant differences in steamed buns; the second fermentation process of steamed buns is to ferment the reconciled yeast dough, knead the dough again and then form and proof. The dough can be fermented for a long time to effectively adjust the physical properties of the dough, and can also ensure the flavor and flavor of the steamed buns. taste, but the long-term (70-100 minutes) fermentation of the dough takes up more equipment and space, which increases a lot of equipment investment, and the viscosity of the fully fermented dough increases, making it difficult to transfer from the fermentation equipment to the second kneading equipment. The labor intensity of production is greatly increased, the production cycle is significantly prolonged, and the controllability of industrial production is also significantly reduced

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