Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns

A long-distance, shelf-life technology, applied to bacteria used in food preparation, yeast-containing food ingredients, food ingredients as moisturizers, etc., can solve problems such as inability to adapt to sales radius, long sales cycle, easy cracking and peeling, etc., to achieve The effect of delaying the outward migration of moisture, inhibiting the growth of microorganisms, and ensuring the appearance quality

Inactive Publication Date: 2016-03-23
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the large-scale production and commercial sales of steamed buns still have some technical bottlenecks that restrict their development, making them unable to meet the commercial needs of large sales radius and long shelf life, which are mainly reflected in the following aspects: First, the aging problem of steamed buns , the newly made steamed buns have the characteristics of soft internal structure, elasticity, and good taste. However, as the storage time prolongs, due to the migration of moisture inside the steamed buns and the aging of starch, it will change from soft to hard, and the tissue will become loose, rough and elastic. And the flavor also disappears, this is the aging of steamed buns
The output of industrial steamed buns is large, and the sales cycle is long, so the aging problem of steamed buns must be solved
Second, microbial problems. Steamed bread has high water content and high water activity, which creates a good living environment for the growth of microorganisms. With the extension of storage time, the number of colonies begins to increase, and there may be pathogenic bacteria, which greatly affects the steamed bread. The shelf life and safety of steamed buns are generally 1-2 days, which cannot meet the market demand.
At present, steamed buns in the market generally have problems such as thin skin, easy to stick, easy to crack and peel off, which seriously affects the appearance of steamed buns, which in turn affects the market acceptance

Method used

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  • Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns
  • Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns
  • Steamed buns with long quality guarantee period and suitable for long-distance delivery and preparation method of steamed buns

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Add 0.4kg of bio-fermentation agent and 0.5kg of compound improver to 100kg of flour, mix well, then add 48kg of water, and make dough; roll the dough into dough rolls after sheet-folding-sheet cycle, and divide the dough , Formed into raw steamed buns; after the green steamed buns are proofed for 60 minutes at a temperature of 35-38°C and a relative humidity of 85%, they are forced to be humidified under saturated humidity conditions of a temperature of 35-38°C and a relative humidity of 100% for 3 minutes; steam the moistened steamed buns for 30 minutes.

[0026] The biological fermentation agent is composed of active yeast, plant lactobacillus and acetic acid bacteria, and the weight ratio of active yeast, plant lactobacillus and acetic acid bacteria is 100:2:10; the compound improver is composed of starch hydrolase, gluconic acid-δ -Lactone and β-cyclodextrin, the weight ratio of starch hydrolase, glucono-δ-lactone and β-cyclodextrin is 7:60:50.

Embodiment 2

[0034] Add 1.5kg of bio-fermentation agent and 0.05kg of compound improver to 100kg of flour, mix well, then add 46kg of water, and make dough; roll the dough into dough rolls after sheet-folding-sheet cycle, and divide the dough rolls , Formed into steamed buns; steamed buns were proofed for 40 minutes at a temperature of 35-38°C and a relative humidity of 80%, and then forced to humidify for 5 minutes under saturated humidity conditions of a temperature of 35-38°C and a relative humidity of 100%. minutes; steam the moistened steamed buns for 25 minutes.

[0035] The biological fermentation agent is composed of active yeast, plant lactobacillus and acetic acid bacteria, and the weight ratio of active yeast, plant lactobacillus and acetic acid bacteria is 100:10:6; the compound improver is composed of starch hydrolase, gluconic acid-δ -Lactone and β-cyclodextrin, the weight ratio of starch hydrolase, glucono-δ-lactone and β-cyclodextrin is 1:20:30.

Embodiment 3

[0043] Add 1.1kg of biological leavening agent and 0.25kg of compound improver to 100kg of flour, mix well, then add 54kg of water, and knead into dough; roll the dough into rolls after sheet-folding-sheet cycle, and divide the rolls , Shaped into green steamed buns; after the green steamed buns are proofed for 50 minutes at a temperature of 35-38°C and a relative humidity of 90%, they are forced to be humidified for 4 minutes at a saturated humidity of 35-38°C and a relative humidity of 100%. ; Steam the moistened steamed buns for 20 minutes.

[0044] The biological fermentation agent is composed of active yeast, lactobacillus plantarum and acetic acid bacteria, and the weight ratio of active yeast, lactobacillus plantarum and acetic acid bacteria is 100:6:2; the compound improver is composed of starch hydrolase, gluconic acid-δ -Lactone and β-cyclodextrin, the weight ratio of starch hydrolase, glucono-δ-lactone and β-cyclodextrin is 4:40:41.

[0045] Compared with Comparati...

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PUM

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Abstract

The invention belongs to steamed buns with a long quality guarantee period and suitable for long-distance delivery. The steamed buns are made from the following raw materials in parts by weight: 100 parts of flour, 0.4-1.5 parts of a biological fermenting agent, 0.05-0.5 part of a composite modifier and 46-54 parts of water. According to the steamed buns disclosed by the invention, the biological fermenting agent is used, so that the steamed buns can have the basic shape and the quality of fermented flour products, the pH value of the steamed buns can also be reduced, the growth of microorganisms can be restrained, and the quality guarantee period of the steamed buns can be prolonged; the composite modifier is used, so that the exterior quality of the steamed buns can be guaranteed, the ageing of starch can be delayed, the pH value of the steamed buns can be reduced, and the growth of microorganisms can be restrained; through forced humidifying, the exterior quality of the steamed buns can be guaranteed, and the ageing of the steamed buns can be delayed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a steamed bun with a long shelf life suitable for long-distance distribution and a preparation method thereof. Background technique [0002] Steamed buns are a traditional staple food in my country, accounting for 30% of the total consumption of flour-based food, with an annual consumption of more than 12 million tons. In recent years, due to the rapid development of my country's urbanization process and the accelerated pace of people's life, the staple food steamed buns and other daily necessities have gradually shifted from household self-sufficiency to outsourcing, and the demand for industrial production has become increasingly strong. [0003] At present, the production of steamed buns in my country's market is still dominated by family workshops and steamed and sold, almost occupying the entire share of the steamed bun market. The family workshop style ...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/00A23L29/30
CPCA23V2002/00A23V2400/169A23V2200/23A23V2250/5112A23V2250/76
Inventor 郑心羽柴松敏张春国
Owner 河南兴泰科技实业有限公司
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