Processing method for anti-aging steamed bread

Abstract

The invention provides a processing method for anti-aging steamed bread. The method comprises the steps of (1) preparing specialized auxiliary materials: mixing 0-1.5 parts of lipase, 0-2 parts of amylase, 0-300 parts of mycose, 0-150 parts of sodium stearyl lactate, 0-100 parts of monostearin, 0-80 parts of carrageenan and 0-100 parts of xanthan gum uniformly according to weight ratio; (2) kneading dough: weighing the specialized auxiliary materials with an amount of 3-8% that of flour weight, dissolving the weighed specialized auxiliary materials in warm water, and kneading the dough together with activated yeast; (3) shaping: fermenting for 2 h at a temperature of 38 DEG C, kneading the dough twice for shaping, rising for 25 min, loading on a steaming drawer, and steaming for 15 min with boiling water; and (4) packaging: cooling at a room temperature, and packaging by filling nitrogen. Storing time at normal temperature of the anti-aging steamed bread is prolonged to more than 5 days under the conditions that additive materials fit the national safety standards on food grade; and that 6-hour elasticity and pliability of common steamed bread are maintained.

Description

1. Technical field

[0001] The invention relates to the processing technology of fermented pasta, in particular to the anti-aging processing technology of steamed bread. 2. Background technology

[0002] Steamed buns are the traditional staple food of our country, and occupy a very important position in the food structure of our people. According to reports, the wheat flour used to make steamed buns in the north accounts for 70% of the total flour. With the improvement of people's living standards and the acceleration of the pace of life However, there are still many problems to be solved in the transformation of steamed bun production from family workshops to industrialization, the most important of which is the aging problem of steamed buns. Industrial steamed buns generally go through a series of processes such as production, transportation, storage, and sales. During this process, steamed buns gradually age, regenerate, harden, taste poor, and product quality declines. T...

Examples

Embodiment Construction

[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 50 parts of Xanthan Gum and 50 parts of Xanthan Gum are mixed evenly; (2) Kneading: Weigh 5% of the special auxiliary material according to the weight of the flour, dissolve it in warm water, and knead the dough together with the activated yeast; (3) Molding: ferment at 38°C for 2 hours, Knead dough for the second time, proof for 25 minutes, and steam in boiling water for 15 minutes; (4) Packaging: Cool at room temperature and pack in plastic fresh-keeping bags.

[0008] Two: the process steps are: (1) preparation of special auxiliary materials: 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 evenly by w...

1. Technical field

[0001] The invention relates to the processing technology of fermented pasta, in particular to the anti-aging processing technology of steamed bread. 2. Background technology

[0002] Steamed buns are the traditional staple food of our country, and occupy a very important position in the food structure of our people. According to reports, the wheat flour used to make steamed buns in the north accounts for 70% of the total flour. With the improvement of people's living standards and the acceleration of the pace of life However, there are still many problems to be solved in the transformation of steamed bun production from family workshops to industrialization, the most important of which is the aging problem of steamed buns. Industrial steamed buns generally go through a series of processes such as production, transportation, storage, and sales. During this process, steamed buns gradually age, regenerate, harden, taste poor, and product quality declines. T...

Examples

Embodiment Construction

[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 50 parts of Xanthan Gum and 50 parts of Xanthan Gum are mixed evenly; (2) Kneading: Weigh 5% of the special auxiliary material according to the weight of the flour, dissolve it in warm water, and knead the dough together with the activated yeast; (3) Molding: ferment at 38°C for 2 hours, Knead dough for the second time, proof for 25 minutes, and steam in boiling water for 15 minutes; (4) Packaging: Cool at room temperature and pack in plastic fresh-keeping bags.

[0008] Two: the process steps are: (1) preparation of special auxiliary materials: 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 evenly by w...