Preparation method for fresh-keeping steamed breads

A production method and technology of steamed buns, which are applied in the field of fresh-keeping steamed buns, can solve the problems of poor fresh-keeping effect, short fresh-keeping period, and short time for steamed buns, and achieve the effects of precise microbial control, upright shape, and good taste

Active Publication Date: 2014-03-26
张斌社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this fresh-keeping method can achieve a certain fresh-keeping effect, it needs to be equipped with inflatable equipment and an inflatable process, which is time-consuming, laborious, and costly
The second method is to freeze or store the steamed buns at low temperature. Usually, quick-freezing technology is used to store, transport and sell the steamed buns in a frozen state (the central temperature of the product is below minus 18 degrees Celsius). Although this method can effectively preserve freshness, its The cost is much higher than normal temperature storage
The fresh-keeping steamed buns obtained by the above three methods can keep fresh at room temperature for up to 60 days, and the fresh-keeping period is shorter
[0003] In addition, most of the steamed steamed buns currently use dry yeast or yeast for fermentation. After kneading the dough once, the dough is proofed for 60 minutes for molding, which takes a short time. Some methods use old dough to ferment, and most The methods all use alkali, and the fresh-keeping effect of the steamed buns fermented by these methods is poor, and the fresh-keeping period is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044]1. Make starter: at 16:00 on October 2, 2013, at a room temperature of 25°C, pour 6000g of water into the fermentation tank, then pour in 725g of yeast and 40g of distiller's yeast, stir and melt, and finally pour in 840g of wheat flour and stir well; 2013 At 7 am on October 3, 2013, at room temperature 21°C, add 1000g of corn flour and stir well; at 10 am on October 3, 2013, at room temperature 22°C, add 1000g of corn flour and stir well; at noon on October 3, 13:00 , at 26°C, add 1,000g of corn flour and stir well; at 16:00 on October 3rd, at room temperature of 25°C, add 3,500g of corn flour, and at the same time add 50g of white wine, stir well and spread it flat in a ventilated room for natural fermentation and air-drying , Stir once every 2 hours, and get the yeast after 2 days.

[0045] The fermentation process is the same as the above-mentioned process of making the yeast, only the raw material is replaced with dry yeast. The dry yeast is selected from Anqi bran...

Embodiment 2

[0059] 1. Make the starter: at room temperature, first pour 6000g of water into the fermentation box, then pour in 725g of yeast and 40g of koji and stir to melt, and finally pour in 840g of wheat flour and stir to ferment for 8 hours; then continue to ferment in the following way 2 Time: add 1000g of wheat flour and stir for 9 hours; finally add 3500g of wheat flour and 50g of white wine at the same time, stir evenly and place it in a ventilated room for natural fermentation and air-drying. son.

[0060] The fermentation process is the same as the above-mentioned process of making the yeast, only the raw material is replaced with dry yeast. Dry yeast and distiller's yeast are selected with embodiment 1.

[0061] 2. Mix the yeast: Pour 1 catties of the yeast into the fermentation tank and add 3 catties of water to melt it, then add 3 catties of flour and mix well, and ferment at 20°C for 8 hours.

[0062] 3. Yeasted dough: add 13 jins of flour and 4.5 jins of water to the 7 ...

Embodiment 3

[0074] 1. Make the starter: at natural room temperature, according to the weight, first pour 6000g of water into the fermentation box, then pour in 725g of yeast and 40g of koji and stir to melt, and finally pour in 840g of wheat flour and stir for 8 hours; followed by the following Method of continuous fermentation 4 times: add 1000g wheat flour and stir well to ferment for 3 hours; finally add 3500g wheat flour and 50g white wine at the same time. After 2 days, the yeast was obtained.

[0075] The fermentation process is the same as the above-mentioned process of making the yeast, only the raw material is replaced with dry yeast. Dry yeast and distiller's yeast are selected with embodiment 1.

[0076] 2. Mix the yeast: Pour 1 catties of the yeast into the fermentation tank and add 3 catties of water to melt it, then add 3 catties of flour and mix well, and ferment at 45°C for 3 hours.

[0077] 3. Yeast dough: add 13 catties of flour and 4.5 catties of water to the 7 cattie...

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PUM

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Abstract

The invention discloses a preparation method for fresh-keeping steamed breads, which particularly comprises the following continuously performed steps: preparing leaven, kneading leaven, kneading leaven and dough, mixing dough, shaping, fermenting and steaming. A yeast is fermented for 4-6 times by using a culture medium so as to obtain the leaven; in a room with the natural temperature, the steaming temperature is 97-100 DEG C, when the centers of the steamed breads are heated over 97 DEG C and the temperature is kept for more than 30 minutes, the steamed breads are prepared; the fresh-keeping package, inspection, observation and storage of the steamed breads are performed in an online manner. According to the preparation method, the leaven is obtained via fermentation for 4-6 times to ferment the dough, adding any anticorrosive is needless, and gas exchange during package is needless. After inspection, the fresh-keeping period of the steamed breads prepared by adopting the method can reach 90 days at the normal temperature.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making fresh-keeping steamed buns. Background technique [0002] Fresh-keeping steamed buns are popular in the fast-paced life of people in today's society because of their convenience. The production methods of fresh-keeping steamed buns are roughly divided into three methods. The first method is to use air in the packaging box to achieve the purpose of freshness preservation: for example: 1) Patent application (application number: 201110187112) discloses a fresh-keeping and mildew-proof packaging for steamed buns. The method, the processing process includes steaming, cooling, packaging and replacing and sealing the air in the packaging box (bag). days, up to 80 days at 0°C-5°C; 2) Patent application (application number: 201110187112) discloses a fresh-keeping storage method for steamed bun products, and the inflation gas is food-grade carbon dioxide gas....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
CPCA23L7/104A21D2/186A21D8/047A21D8/06A21D8/045A21D8/02
Inventor 张斌社
Owner 张斌社
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