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Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour

A technology for steamed buns and flour, which is applied in the field of preparing steamed buns by a single fermentation method and the evaluation of the quality of steamed buns and flour, can solve the problems of many evaluation indicators, methods to be simplified, and complicated content.

Inactive Publication Date: 2013-12-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the many evaluation indicators and cumbersome content of these two standard methods, users generally report that the methods need to be simplified

Method used

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  • Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour
  • Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour
  • Preparation of steamed buns by fermentation method, and evaluation methods for qualities of steamed buns and flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0103] Example 1: Manufacture and quality evaluation of self-milled wheat flour from different origins and varieties in my country

[0104] 1. Test material:

[0105] Collect 20 wheat varieties harvested in my country in 2012. The sampling locations involved 4 regions of Hebei, Shandong, Heilongjiang and Ningxia, and 5 varieties were collected in each region;

[0106] 2. Test method

[0107] 1) Wheat flour: refer to GB5497-1985, measure the moisture content of the grain by the constant weight method at 105°C; measure the hardness with a single-grain grain characteristic tester, and adjust the moisture to 16% and 15% respectively according to the hardness of the grain (hard, medium, soft). % and 14%, the moistening time is 16h, 20h and 24h, and the Buhler experimental mill is used to grind the flour, and the flour extraction rate is controlled at 60% to 70%.

[0108] 3. Making steamed buns:

[0109] 1) Weigh 200g of flour and pour it into a needle-type dough mixer, add 50mL...

Embodiment 2

[0121] Example 2: Evaluation of the quality of steamed buns made from commercially available wheat flour with different gluten strength

[0122] 1. Test material:

[0123] Purchase 9 different types of wheat flour from local supermarkets and farmer’s markets. After the flour quality analysis, according to the wet gluten content of the product, it is classified as (low gluten<28), (28≤medium gluten<32) and (high gluten≥32) ) type of flour. Set the product number: low rib 01, low rib 02, low rib 03, medium rib 01, medium rib 02, medium rib 03, high rib 01, high rib 02, high rib 03.

[0124] 2. Test method

[0125] 3. The making of steamed buns: the same as the method for making steamed buns in Example 1.

[0126] 4. Quality evaluation of steamed bread and flour:

[0127] A trained 10-person evaluation team evaluates the quality of the steamed buns according to the steamed bun quality evaluation method invented by this patent. Variety Quality", see Table 2 for the evaluation...

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Abstract

The invention discloses a preparation of steamed buns by a fermentation method, and evaluation methods for qualities of the steamed buns and flour. A method for preparing the steamed buns comprises the steps of 1) adding 50 mL of a yeast suspension with a mass concentration of yeast being 5-10% in per 200 g of flour, and then adding water until water absorption of the flour is 65%-80%; 2) fermenting obtained dough for 60 min under a condition with a temperature of 37 DEG C and a relative humidity of 80%, loading the fermented dough on a doughsheeter to roll the dough, kneading the dough round by hands, shaping the dough, fermenting the shaped dough for 15 min under a condition with a temperature of 40 DEG C and a relative humidity of 85%, steaming the dough for 20 min with a big fire, taking the steamed dough out, and cooling for 1 h at a room temperature. On the basis, the evaluation methods for the qualities of the steamed buns and the flour are obtained by grading specific volume, shape, outer color and palatability of the steamed buns. The evaluation methods are few in indexes, strong in practicability and good in repeatability, and have important practice guiding significance for controlling the qualities of raw materials and products in industrial production of the steamed buns in China.

Description

technical field [0001] The invention relates to a steamed bun prepared by a one-time fermentation method and an evaluation method for the quality of the steamed bun and flour. Background technique [0002] Mantou is a traditional fermented and steamed noodle product, which plays an important role in the dietary structure of Chinese residents. According to different regions and preferences, steamed buns are usually divided into northern steamed buns and southern steamed buns. There are big differences in raw material formula, production process, and flour quality requirements between northern and southern steamed buns. Generally, northern steamed buns require uniform texture, fast rebound, strong bite, refreshing and non-sticky texture, while southern steamed buns tend to be soft and elastic. Steamed buns especially occupy an important position in the daily diet of residents in northern my country. With the acceleration of the pace of modern life and the enhancement of peo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105G01N33/10G01N9/36G01N21/29G01N21/84A23L7/104
Inventor 周素梅刘丽娅佟立涛钟葵王延州赵梦丽
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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