Steamed bun modifier and application method thereof in making southern steamed buns

The invention relates to an application method and technology of improving agent, which are applied to a steamed bun improver and its application field in making southern steamed buns, which can solve the problems that the quality of finished steamed buns cannot be achieved, calcium peroxide is not allowed to be added, and the like, and achieve uniform structure and texture of steamed buns. Soft and elastic effect

Active Publication Date: 2015-01-28
GUANGZHOU BAOTAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is that the existing steamed bread improving agent does not allow the addition of calcium peroxide, which makes the finished steamed bread unable to meet the technical shortcomings of the quality required by consumers in the past, and redesigns a steamed bread improving agent

Method used

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  • Steamed bun modifier and application method thereof in making southern steamed buns
  • Steamed bun modifier and application method thereof in making southern steamed buns

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Experimental program
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Embodiment 1

[0031] Embodiment one: the raw material described in the embodiment of the present invention consists of: corn starch: 90%, calcium dihydrogen phosphate: 3%, calcium sulfate: 5%, vitamin C: 1%, fungal amylase: 0.3%, lipase : 0.2%, xylanase: 0.2%, glucose oxidase: 0.3%.

[0032] The application method of the steamed bun improver of the present invention in making southern steamed buns comprises the following steps:

[0033] S1: Weigh 500g of flour, 4g of yeast, 1.5g of salt, 75g of white granulated sugar, 230g of cold water and 1.5g of steamed bread improver by weight of flour.

[0034] S2: Mix the weighed yeast, salt, white sugar and cold water to form an aqueous solution.

[0035] S3: Pour flour and steamed bread improver into the dough mixer, and pour in the dissolved aqueous solution, and stir to form a dough.

[0036] S4: Take out the dough, and press the dough through a noodle press for 12 times to make the dough even and smooth.

[0037] S5: Divide the dough into smal...

Embodiment 2

[0041] Embodiment 2: The raw materials described in the embodiment of the present invention are composed of: corn starch: 90%, calcium dihydrogen phosphate: 3%, calcium sulfate: 4%, vitamin C: 2%, fungal amylase: 0.2%, lipase : 0.3%, xylanase: 0.3%, glucose oxidase: 0.2%.

[0042] The application method of the steamed bun improving agent of this embodiment in making southern steamed buns is the same as that of the first embodiment.

Embodiment 3

[0043] Embodiment 3: The raw materials described in the embodiment of the present invention are composed of: corn starch: 90%, calcium dihydrogen phosphate: 3%, calcium sulfate: 4%, vitamin C: 2.5%, fungal amylase: 0.2%, lipase : 0.1%, xylanase: 0.1%, glucose oxidase: 0.1%.

[0044] The application method of the steamed bun improving agent of this embodiment in making southern steamed buns is the same as that of the first embodiment.

[0045] Experimental comparison:

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Abstract

The invention relates to a steamed bun modifier, which comprises following raw materials by mass percent: 90-96% of corn starch, 1-5% of monocalcium phosphate, 1-5% of calcium sulfate, 1-5% of vitamin C, 0.1-0.5% of fungus amylase, 0.1-0.5% of lipase, 0.1-0.5% of xylanase, and 0.1-0.5% of notatin. The steamed bun modifier has the advantages of containing no inhibited calcium peroxide, thoroughly solving the problem in production that the steamed bun made by the modifier without calcium peroxide has no uniform tissue, is not compact, is not soft, has poor elasticity, is not tough and soft in taste, and has short service life, improving the product quality, and also improving the production efficiency and quality of the product.

Description

technical field [0001] The invention relates to an additive for improving the quality of steamed buns or pasta similar to steamed buns, in particular to a steamed bun improving agent and its application method in making southern steamed buns. Background technique [0002] Mantou is an ancient Han traditional noodle dish. In the Jiangnan area of ​​our country, this kind of pasta with fillings such as meat, vegetables, and bean paste is commonly called steamed buns, while steamed buns without fillings are called white steamed buns. Delicious, soft and nutritious, it is one of the essential staple foods on the table. China has a vast territory, many ethnic groups, different tastes and different methods, and thus developed a variety of steamed buns, such as white flour steamed buns, corn flour steamed buns, vegetable steamed buns, meat steamed buns, raw fried steamed buns, deep-fried steamed buns, also known as steamed buns. not exactly. [0003] In northern my country, steam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0522A23L1/304A23L1/302A23L1/05A23L29/212A23L33/10A23L33/16
CPCA23L29/015A23L29/03A23L29/06A23V2002/00A23V2250/5118A23V2250/708
Inventor 谢拥葵黎燕珊谢卓宏
Owner GUANGZHOU BAOTAO FOOD CO LTD
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