Processing method for anti-aging steamed bread
A processing method and anti-aging technology, applied in applications, food preparation, food science, etc., can solve the problems of product quality decline, poor taste, etc., and achieve the effects of delaying aging speed, extending shelf life, and delaying aging
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[0006] A processing method of anti-aging steamed bread:
[0007] One: The process steps are: (1) Preparation of special auxiliary materials: 1 part of lipase, 1 part of amylase, 200 parts of trehalose, 50 parts of sodium stearoyl lactylate, 10 parts of monoglyceride, and 50 parts of carrageenan according to the weight ratio. (2) Mix noodles: weigh 5% of the special auxiliary materials according to the weight of the flour, dissolve them in warm water, and mix the noodles with the activated yeast; (3) Molding: Ferment at 38°C for 2h, Knead the dough twice for forming, proofing for 25 minutes, and steam on the steamer with boiling water for 15 minutes; (4) Packaging: Cool at room temperature, and use plastic fresh-keeping bags.
[0008] Second: The process steps are: (1) Preparation of special auxiliary materials: According to weight ratio, 1.5 parts of lipase, 2 parts of amylase, 100 parts of trehalose, 100 parts of monoglyceride, and 100 parts of xanthan gum are mixed uniformly; (2)...
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